Ingredients
Tilapia with Kale-Herb Pesto and Sauteed Cabbage:
- Green cabbage - 1/2 head , sliced
- Tilapia - 4 fillets ((~1 1/4 to 1 1/2 lbs.))
- Cooking oil - 1 1/2 Tbsp
- Kale herb sauce - 2/3 cup ((ingredients listed separately))
- Lemon - 1/2 , juice of
Kale-Herb Sauce:
- Kale leaves - 1/2 bunch
- Garlic - 1 clove , peeled
- Parsley - 1/4 bunch
- Capers - 1 Tbsp
- Lemon - 1/2 , juice of
- Olive oil - 1/3 cup
Prep
- Kale - If you’re making Thursday’s night dinner, prep all the kale. Save chopped stems for Thursday. (Can be done up to 3 days ahead)
- Make sauce - Place kale leaves, garlic, parsley, capers, lemon juice, and olive oil in a blender or food processor (or use the cup that hopefully came with your immersion blender). Pulse or puree until smooth. Salt and pepper to taste. Reserve ⅓ of sauce for Thursday’s dinner. (Can be done up to 3 days ahead)
- Cabbage - Slice. If making Tuesday’s dinner, slice tomorrow's portion too. To see how to slice cabbage in a food processor, check out this vid. (Can be done up to 3 days ahead)
- Tilapia - Rinse and dry. Place on a sheet pan.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 425F (218C) degrees.
- Bake tilapia for 10 to 12 minutes.
- While fish is baking, heat a saute pan over medium-high heat. Add oil and then cabbage with a dash of salt. Saute until tender but still crunchy, 5 to 7 minutes. Spoon half the sauce into cabbage and use more lemon juice if needed. Season to taste with salt and pepper.
- Use remainder of the sauce on baked tilapia and serve with sauteed cabbage.
Reviews
Ratings
0 reviews