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:

Tilapia & Black Lentil Salad

with Meyer Lemon Pan Sauce

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re putting a sweet twist on Italian gremolata: adding pickled peppers to the traditional parsley, lemon, and garlic condiment, which perks up a hearty duo of black lentils and mild tilapia.

fresh
ingredients
Tilapia & Black Lentil Salad with Meyer Lemon Pan Sauce
Title
  • 2 Tilapia Fillets
  • ½ cup Black Lentils
  • 2 cloves Garlic
  • 1 Meyer Lemon
  • ½ lb Broccoli
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Capers
tried-and-true
kitchen tools
step-by-step
instructions
Cook the lentils:
1 Cook the lentils:

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 lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and rinse under warm water; return to the pot. Set aside in a warm place.

Prepare & roast the broccoli:
2 Prepare & roast the broccoli:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the gremolata:
3 Prepare the remaining ingredients & make the gremolata:

While the broccoli roasts, peel the garlic. Roughly chop 1 clove. Finely chop the remaining clove; 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. Finely chop the peppers. Finely chop the parsley leaves and stems. In a bowl, combine the lemon zest, chopped peppers, half the chopped parsley, the juice of 2 lemon wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Cook the fish:
4 Cook the fish:

While the broccoli continues to roast, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate; set aside in a warm place.

Make the pan sauce:
5 Make the pan sauce:

To the pan of reserved fond, add the capers, chopped garlic, butter, and 1 tablespoon of olive oil; season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until lightly browned and fragrant. Turn off heat; stir in the juice of the remaining lemon wedges (be careful, as the liquid may splatter). Season with salt and pepper to taste.

Finish the lentils & plate your dish:
6 Finish the lentils & plate your dish:

Stir the roasted broccoli and gremolata into the pot of cooked lentils. Season with salt and pepper to taste. Serve the finished lentils with the cooked fish fillets. Top the fish with the pan sauce. Garnish with the remaining parsley. 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 lentils:
1 Cook the lentils:

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 lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and rinse under warm water; return to the pot. Set aside in a warm place.

2 Prepare & roast the broccoli:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the broccoli:
Prepare the remaining ingredients & make the gremolata:
3 Prepare the remaining ingredients & make the gremolata:

While the broccoli roasts, peel the garlic. Roughly chop 1 clove. Finely chop the remaining clove; 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. Finely chop the peppers. Finely chop the parsley leaves and stems. In a bowl, combine the lemon zest, chopped peppers, half the chopped parsley, the juice of 2 lemon wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

4 Cook the fish:

While the broccoli continues to roast, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate; set aside in a warm place.

Cook the fish:
Make the pan sauce:
5 Make the pan sauce:

To the pan of reserved fond, add the capers, chopped garlic, butter, and 1 tablespoon of olive oil; season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until lightly browned and fragrant. Turn off heat; stir in the juice of the remaining lemon wedges (be careful, as the liquid may splatter). Season with salt and pepper to taste.

6 Finish the lentils & plate your dish:

Stir the roasted broccoli and gremolata into the pot of cooked lentils. Season with salt and pepper to taste. Serve the finished lentils with the cooked fish fillets. Top the fish with the pan sauce. Garnish with the remaining parsley. Enjoy!

Finish the lentils & plate your dish: