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Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes
35 min
WW™ Approved
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 580 Cals/serving
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Our spin on classic fish and chips features flaky tilapia coated with savory spices and delicate potato flakes—cooked to crispy perfection, then topped with an irresistible caper mayo. We’re serving it alongside roasted potatoes tossed with salt and white wine vinegar for extra punchy flavor.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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fresh
ingredients
Title
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2 Tilapia Fillets
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1 Pasture-Raised Egg
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¾ lb Golden Or Red Potatoes
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6 oz Green Beans
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2 cloves Garlic
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2 Tbsps White Wine Vinegar
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1 cup Potato Flakes
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2 Tbsps Mayonnaise
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½ oz Sweet Piquante Peppers
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1 Tbsp Capers
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
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. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.
2
Roast & finish the potatoes:
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top with the vinegar and a big pinch of salt. Carefully stir to coat.
3
Coat the fish:
Meanwhile, place the spice blend and potato flakes on two separate large plates. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
4
Cook the green beans:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish:
In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, add the coated fish (shaking off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished potatoes and cooked green beans. Top the fish with the caper mayo. Enjoy!
*An instant-read thermometer should register 145°F.
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. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.
2
Roast & finish the potatoes:
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top with the vinegar and a big pinch of salt. Carefully stir to coat.
3
Coat the fish:
Meanwhile, place the spice blend and potato flakes on two separate large plates. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
4
Cook the green beans:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish:
In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, add the coated fish (shaking off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished potatoes and cooked green beans. Top the fish with the caper mayo. Enjoy!
*An instant-read thermometer should register 145°F.
Tips from Home Chefs
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