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Week of 12/25/17

Tilapia with Mustard-Thyme Cream Sauce
with roasted parsnips / balsamic kale salad

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Tilapia with Mustard-Thyme Cream Sauce
Tart Dijon mustard and fresh thyme in a rich sauce can elevate any variety of fish. Serve the fish with warm roasted parsnips and a sweet-tart kale salad on the side.
Proteins
Fish, non-canned
Cuisines
European - French
Save recipe
57

Ingredients

Metric
Servings:
4
Tilapia with Mustard-Thyme Sauce:
  • Shallots - 2 cloves , diced
  • Tilapia - 4 fillets (sub any white fish)
  • Oil, cooking - 1 Tbsp
  • Butter - 3 Tbsp
  • Almond meal - 1 Tbsp
  • Stock, any type - 1 cup
  • Mustard, Dijon - 2 tsp
  • Thyme, fresh - 3 sprigs
Roasted Parsnips:
  • Parsnips - 1 1/2 lbs , cubed
  • Oil, cooking - 1 Tbsp
Balsamic Kale Salad:
  • Kale, curly leaf - 6 oz , stems removed and leaves finely chopped
  • Avocados - 1 , cubed
  • Vinegar, balsamic - 1 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Shallots / Kale - If prepping before cooking, get the oven heating first. Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Parsnips - Slice parsnips. (Can be done 1 day ahead)
  3. Fish - Rinse fish and pat dry. Season lightly with some salt and pepper.
  4. Avocados - Cube avocados.

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Make

  1. Heat oven to 500F / 260C.
  2. When the oven is heated, spread parsnips out on a sheet pan and cover tightly with foil. Steam parsnips in the oven for 10 minutes to get them started cooking. (Watch this video for tips.)
  3. While parsnips are steaming, in a large serving or mixing bowl, whisk together vinegar and honey. Add olive oil while whisking. Pile kale on top and toss to coat in dressing. If you’d like, you can use your hands to “massage” the dressing into the kale leaves. This will yield more tender kale leaves (and messy hands!). Set aside.
  4. Remove parsnips from the oven and discard foil.
  5. Turn the oven’s heat down to 375F / 191C.
  6. Toss parsnips with cooking oil (portion for the parsnips) and season with some salt. Return to oven and continue roasting, shaking the pan halfway through cooking, until parsnips are tender, 15 to 20 minutes.
  7. Heat a large nonstick pan over medium-high heat. Add cooking oil (portion for the fish) and then fish to heated oil. Sear fish on both sides until golden brown (don’t worry if the fish isn’t cooked all the way through, it will finish in the sauce). Set fish aside and return pan to heat.
  8. To heated pan add butter (portion for the fish) and shallots. Saute until shallots are soft, ~2 minutes. Stir in almond meal until no dry spots remain. Add stock and mustard while whisking. Add thyme sprigs. Bring to a simmer and continue cooking until sauce is thick, 1 to 2 minutes.
  9. Add fish back to pan and cover with a lid or foil. Simmer fish in sauce until cooked through, ~2 minutes more. Taste and season with some salt, if needed.
  10. Add avocados and pepitas to kale salad. Enjoy fish with parsnips and kale salad on the side.

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