Cornmeal-Crusted Tilapia

with Roasted Vegetables & Garlic Yogurt

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

For this Southern-style dish, we’re coating flaky tilapia in creamy buttermilk (spiked with a touch of hot sauce) and naturally sweet cornmeal, then pan-frying the fillets to achieve a delightfully crunchy, flavorful crust. It’s a perfect match for the traditional blend of smoky spices we’re using to season both our roasted vegetable medley and the creamy garlic yogurt spooned on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Cornmeal-Crusted Tilapia with Roasted Vegetables & Garlic Yogurt
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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

Roast & finish the vegetables:
2 Roast & finish the vegetables:

Line a sheet pan with foil. Place the prepared zucchini, peppers, and onion on the foil. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar and carefully toss to coat. 

Coat & cook the fish:
3 Coat & cook the fish:

Meanwhile, place the cornmeal on a large plate and season with salt and pepper. Combine the buttermilk and hot sauce in a large bowl; season with salt and pepper. Pat the fish dry with paper towels and season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Turn off the heat. 

Make the yogurt sauce & serve your dish:
4 Make the yogurt sauce & serve your dish:

Meanwhile, in a bowl, combine the yogurtremaining vinegara pinch of the remaining spice blend (you will have extra), and as much of the garlic paste as you’d like; season with salt and pepper. Serve the finished vegetables topped with the cooked fish and yogurt sauce. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

2 Roast & finish the vegetables:

Line a sheet pan with foil. Place the prepared zucchini, peppers, and onion on the foil. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar and carefully toss to coat. 

Roast & finish the vegetables:
Coat & cook the fish:
3 Coat & cook the fish:

Meanwhile, place the cornmeal on a large plate and season with salt and pepper. Combine the buttermilk and hot sauce in a large bowl; season with salt and pepper. Pat the fish dry with paper towels and season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Turn off the heat. 

4 Make the yogurt sauce & serve your dish:

Meanwhile, in a bowl, combine the yogurtremaining vinegara pinch of the remaining spice blend (you will have extra), and as much of the garlic paste as you’d like; season with salt and pepper. Serve the finished vegetables topped with the cooked fish and yogurt sauce. Enjoy! 

Make the yogurt sauce & serve your dish: