Crispy Fish with Herb Tartar Sauce and Snap Pea Salad
Ingredients
- 1½ lbs tilapia fillets
- 1 cup panko
- 2 Tbsp olive oil, divided
- Kosher salt
- Pepper
- 16 oz sugar snap peas, halved on a bias
- ¼ cup flat leaf parsley leaves, half left whole, half chopped
- 3 scallions, 2 chopped and 1 sliced
- ¼ cup mayonnaise
- 2 Tbsp fresh tarragon, finely chopped
- 1 dill pickle, finely chopped
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
Instructions
- Heat oven to 450°F. Cut tilapia into 1½- by 4-in strips. Toss panko with 1 Tbsp oil and ½ tsp each salt and pepper. Coat fish in panko; place on a rimmed baking sheet. Bake, gently flipping after 8 minutes, until golden brown and cooked through, 15 minutes total.
- Meanwhile, heat remaining Tbsp oil in a large cast-iron skillet on medium-high. Add peas and cook without stirring until charred, about 3 minutes. Toss and cook until just tender, 2-3 minutes more. Remove from heat and fold in whole parsley leaves and sliced scallion.
- In a small bowl, combine mayonnaise, tarragon, pickle, lemon juice, mustard, chopped parsley, and chopped scallion. Serve with fish and snap pea salad.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
460
|
460
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 43 | 43 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 730 | 730 |
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