Crunchy Mexican Tilapia

Name: Crunchy Mexican Tilapia with Miniature Roasties and Slow-Roasted Tomatoes
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Tilapia Fillet; 2 Mexican Spice; ½ Panko Breadcrumbs; 2 Potato; 1 Lime; ⅔ Cherry Tomatoes; 3 Creme Fraiche; ½ Coriander

with Miniature Roasties and Slow-Roasted Tomatoes

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The wonderfully crazy molecular gastronomists of the world like Ferran Adria and Heston Blumenthal believe that food shouldn’t just be experienced through the sense of taste. For them it’s an all immersive experience. At Heston’s restaurant you even plug earphones into a shell to listen to the sound of the sea whilst you eat! It might not be for everyone but the easiest way to add another sensory dimension to dinnertime is to add some texture. And nothing does it quite as well as a bit of crunchiness. Hence tonight’s little number ;-)

Tags:

Seafood First

•Spicy

Allergens:

Fish

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Tilapia Fillet

(Contains: Fish)

Mexican Spice

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Potato

Lime

⅔

Cherry Tomatoes

Creme Fraiche

(Contains: Milk)

Coriander

Nutritional information

/ per serving

Energy (kcal)473 kcal

Energy (kJ)1979 kJ

Fat7 g

of which saturates4 g

Carbohydrate64 g

Protein30 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Knife

•Bowl

Instructions

Pre-heat your oven to 200 degrees. Scrub your potatoes under the water then chop into (roughly) 2cm cubes.Toss the potato chunks in 1 tbsp of olive oil and a pinch of salt and pepper. Cook on a tray on the top shelf of the oven for around 20-25 mins (or until crispy).

Chop the cherry tomatoes in half and sprinkle on a little salt and pepper. Place on the lowest shelf of the oven for around 15 minutes or until shrivelled and sweet.

Mix the breadcrumbs with the zest of half the lime and a pinch of salt and pepper. Mix in the Mexican spice mix. Tip: If you are sensitive to spice then go easy on the Mexican spices!

Coat the fillet with creme fraiche and breadcrumbs

Evenly coat each tilapia fillet in about half a tbsp of creme fraiche. Now press the tilapia into the breadcrumbs to evenly coat both fillets.

Place the tilapia on a baking tray. Move the potatoes to the middle shelf of the oven and place the tilapia on the top shelf for 9 minutes.

Toss cooked tomatoes and potatoes together

Once the tomatoes and potatoes are cooked toss them gently together.

Just before serving, toss a couple of tbsp of chopped coriander through the potato mix. Lay the fish on top and squeeze over a bit of fresh lime juice.