Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes

Crispy Tilapia & Caper Mayo

with Salt & Vinegar Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes
Title
  • 2 Tilapia Fillets
  • 1 Pasture-Raised Egg
  • ¾ lb Golden Or Red Potatoes
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 2 Tbsps White Wine Vinegar
  • 1 cup Potato Flakes
  • 2 Tbsps Mayonnaise
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Capers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. 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. 

Roast & finish the potatoes:
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.

Coat the fish:
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. 

Cook the green beans:
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. 

Cook the fish & serve your dish:
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

About Blue Apron

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

Crispy Tilapia & Caper Mayo

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. 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.

Roast & finish the potatoes:
Coat the fish:
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. 

Cook the green beans:
Cook the fish & serve your dish:
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.

Browse Steps
1 of 5