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Pan Fried Tilapia with Warm Potato Salad

Pan Fried Tilapia with Warm Potato Salad

and Garlicky Spring Greens

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There's a man called Rhyan and that man loves potatoes more than anything in the world. He once ate 45 roast potatoes in one sitting - and no we just don't know how! Anyway, he's one lucky guy because he's our chef Mimi's flatmate and she always makes extra potato salad just for him at their barbecues. This dish is from Mimi to her pal Rhyan - because it's his favourite versionof potato salad and can be eaten all year round! Enjoy Mimi's pan-fried tilapia and Rhyan's warm potato salad.

Tags:HealthyFamily Friendly
Allergens:MilkMustardCereals containing glutenFish

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Potato

5 tbsp

Chives

6 unit(s)

Sliced Spring Greens

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 tbsp

Wholegrain Mustard

(ContainsMustard)

2 unit(s)

Garlic Clove

2 tbsp

Flour

(ContainsCereals containing gluten)

4 unit(s)

Tilapia Fillet

(ContainsFish)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1652.68 kJ
Energy (kcal)395 kcal
Fat15.0 g
of which saturates9.0 g
Carbohydrate40 g
of which sugars0.0 g
Protein27 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Fork
Strainer
Mixing Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water to the boil with ½ tsp of salt. Chop the potatoes into roughly 3cm pieces. Chop the chives into roughly 1cm pieces (use scissors if you have them!) Remove the root from the spring greens and finely slice them.

2

Add the potatoesto the boiling water and cook for 15-20 mins or until soft. Tip: The potatoes are cooked when you can easily stick a knife through them. When they’re cooked, drain them and put them back in their pot. Crush them slightly with a fork and then add in the crème fraîche,mustard and chopped chives along with ½ tsp of salt and a good grind of pepper. Mix everything together, then put a lid on the pot and leave to the side.

3

In the meantime, peel and finely chop the garlic.

4

LH: Put the flour in a bowl with ¼ tsp of salt and a good grind of pepper. Add your fish fillets to the bowl and give the bowl a shake so the fish all has a coating of flour.

5

Put 2 tbsp of oil in a frying pan on medium heat and add the spring greens along with 1/2 tsp of salt and a good grind of pepper. Tip: You may need two pans to do this.Cook for 2 mins before adding the chopped garlic. Cook for another 1 minute. Then take the spring greens out of the pan and set aside while you cook the fish.

6

Add another 2 tbsp of oil to the pan and add the fish fillets. Cook for 3 mins on one side before turning over and cooking for 2 mins on the other side. Tip: Only turn them once in this time!

7

Serve your fish with your garlicky spring greens and warm potato salad on the side.