Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Baked Tilapia & Creamy Kale

with Fregola Sarda Pasta

Hands-Off Cooking
Hands-Off Cooking
Easy Cleanup
Easy Cleanup
  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this Sardinian-inspired recipe, mild tilapia (seasoned with classic spices), kale, and fregola sarda come together in one baking dish. For a golden-brown crust, we’re adding a layer of panko breadcrumbs in the last few minutes of baking. (You may receive green curly, dark green lacinato, or red kale.)

Get Cooking
fresh
ingredients
Baked Tilapia & Creamy Kale with Fregola Sarda Pasta
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 9 to 11 minutes, or until slightly tender. Drain thoroughly and transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard the kale stems; roughly chop the leaves.

Dress the pasta & kale:
3 Dress the pasta & kale:

To the bowl of cooked pasta, add the garlic paste, heavy cream (shaking the bottle just before opening), cheese, lemon zest, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to thoroughly combine. Add the chopped kale and stir to thoroughly combine.

Prepare the pasta & fish:
4 Prepare the pasta & fish:

Transfer the dressed pasta and kale to a baking dish, making sure the kale is evenly distributed. Cut the butter into 4 equal-sized pieces. Pat the fish fillets dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place the seasoned fillets on top of the pasta and kale. Top each fillet with a piece of the butter. Tightly cover the baking dish with aluminum foil.

Bake & serve your dish:
5 Bake & serve your dish:

Bake the prepared pasta and fish 10 to 12 minutes, or until the fish is almost cooked through. Keeping the oven on, remove from the oven. Carefully remove and discard the foil. Evenly top the fillets with the breadcrumbs. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. Top the baked pasta and fish with the juice of the remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 9 to 11 minutes, or until slightly tender. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard the kale stems; roughly chop the leaves.

Dress the pasta & kale:
3 Dress the pasta & kale:

To the bowl of cooked pasta, add the garlic paste, heavy cream (shaking the bottle just before opening), cheese, lemon zest, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to thoroughly combine. Add the chopped kale and stir to thoroughly combine.

4 Prepare the pasta & fish:

Transfer the dressed pasta and kale to a baking dish, making sure the kale is evenly distributed. Cut the butter into 4 equal-sized pieces. Pat the fish fillets dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place the seasoned fillets on top of the pasta and kale. Top each fillet with a piece of the butter. Tightly cover the baking dish with aluminum foil.

Prepare the pasta & fish:
Bake & serve your dish:
5 Bake & serve your dish:

Bake the prepared pasta and fish 10 to 12 minutes, or until the fish is almost cooked through. Keeping the oven on, remove from the oven. Carefully remove and discard the foil. Evenly top the fillets with the breadcrumbs. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. Top the baked pasta and fish with the juice of the remaining lemon wedges. Enjoy!