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Seared Tilapia & Gremolata
with Lentils, Snow Peas & Creamy Mustard Dressing
30 MIN
2
Servings
From the Test Kitchen
Gremolata—a favorite Italian condiment made with chopped herbs, lemon, and more—is perfect for brightening up our seared tilapia fillets and hearty lentil salad.
9 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Wellness Details
WW™ Approved
Diabetes Friendly
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories560 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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2 Tilapia Fillets
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3 oz Radishes
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½ cup Black Beluga Lentils
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4 oz Snow Peas
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1 Lemon
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1 bunch Parsley
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1 Shallot
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1 Tbsp Creamy Mustard Sauce
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1 oz Sliced Roasted Red Peppers
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils. Cook 25 to 27 minutes, or until tender. Drain thoroughly and rinse under warm water.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. To make the dressing, in a large bowl, combine the chopped peppers, diced shallot, creamy mustard sauce, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. To make the gremolata, roughly chop the parsley leaves and stems; place in a separate bowl. Add the lemon zest, the juice of the remaining lemon wedges, 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 combine.
3
Cook & marinate the snow peas
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to the bowl of dressing; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Wipe out the pan.
4
Cook the fish
While the peas marinate, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
5
Finish & serve your dish
To the bowl of marinated snow peas, add the cooked lentils and sliced radishes; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked fish and gremolata. Enjoy!
1
Cook the lentils
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils. Cook 25 to 27 minutes, or until tender. Drain thoroughly and rinse under warm water.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon. To make the dressing, in a large bowl, combine the chopped peppers, diced shallot, creamy mustard sauce, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. To make the gremolata, roughly chop the parsley leaves and stems; place in a separate bowl. Add the lemon zest, the juice of the remaining lemon wedges, 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 combine.
3
Cook & marinate the snow peas
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to the bowl of dressing; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Wipe out the pan.
4
Cook the fish
While the peas marinate, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
5
Finish & serve your dish
To the bowl of marinated snow peas, add the cooked lentils and sliced radishes; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked fish and gremolata. Enjoy!
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