PAN-FRIED TILAPIA RECIPE
For
a recipe that delivers on flavour and speed, this simple but delicious dish
comes out on top. Light and delicate in flavour, tilapia is a great fish to
pair with this mild and creamy tarragon sauce. We’ve served it alongside
crushed new potatoes and crunchy green beans for an easy and nutritious
weeknight dinner.
Prep Time : 35 mins
Servings : 2
INGREDIENTS
·
New
Potatoes
·
Green
Beans
·
Tarragon
·
Tilapia
Fillet (ContainsFish)
·
Vegetable
Stock Pot (ContainsCelery, Sulphites)
·
Crème
Fraîche (ContainsMilk)
UTENSILS
·
Cutting
board
·
Knife
·
Saucepan
·
Aluminum
Foil
·
Frying
Pan
·
Kitchen
Paper
·
Plate
·
Bowl
·
Spoon
·
Strainer
·
Fork
INSTRUCTIONS
1. Cook
the Potatoes.
Put two large saucepans of water, each with a generous pinch of salt, on to boil for the potatoes and beans. Cut the new potatoes into quarters (no need to peel!) and pop them in one of your pans of boiling water. Cook for 12-17 mins. Tip: The potatoes are cooked when you can easily slip a knife through. Trim the tops from the green beans. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Put two large saucepans of water, each with a generous pinch of salt, on to boil for the potatoes and beans. Cut the new potatoes into quarters (no need to peel!) and pop them in one of your pans of boiling water. Cook for 12-17 mins. Tip: The potatoes are cooked when you can easily slip a knife through. Trim the tops from the green beans. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
2. Pan-Fry
the Fish.
Pat the tilapia dry with kitchen paper. Season the fish with a pinch of salt and black pepper. Put a splash of oil in a frying pan on medium-high heat. Once the pan is hot, add the fish, skin-side down. Fry for 4-5 mins. Then, carefully turn and cook for 2-3 mins more. Important: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and cover with foil to keep warm. Keep the pan - we'll use it again!
Pat the tilapia dry with kitchen paper. Season the fish with a pinch of salt and black pepper. Put a splash of oil in a frying pan on medium-high heat. Once the pan is hot, add the fish, skin-side down. Fry for 4-5 mins. Then, carefully turn and cook for 2-3 mins more. Important: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and cover with foil to keep warm. Keep the pan - we'll use it again!
3. Boil
the Beans.
While the fish cooks, pop the green beans in your second pan of boiling water. Cook for 4 mins, then drain in a colander and put to one side. Boil your kettle, then pour the boiling water (see ingredients for amount) into a measuring jug with the vegetable stock pot. Stir to dissolve, ready for the tarragon sauce.
While the fish cooks, pop the green beans in your second pan of boiling water. Cook for 4 mins, then drain in a colander and put to one side. Boil your kettle, then pour the boiling water (see ingredients for amount) into a measuring jug with the vegetable stock pot. Stir to dissolve, ready for the tarragon sauce.
4. Make
the Sauce.
Once the tilapia is out of your frying pan, add the stock to your pan on medium-high heat. Boil until it has reduced by one-third, 4-5 mins. Remove from the heat, then add the crème fraîche. Give it a good stir, then add the tarragon (don't use it all if you only want a subtle flavour). Taste for seasoning and add salt and pepper if necessary.
Once the tilapia is out of your frying pan, add the stock to your pan on medium-high heat. Boil until it has reduced by one-third, 4-5 mins. Remove from the heat, then add the crème fraîche. Give it a good stir, then add the tarragon (don't use it all if you only want a subtle flavour). Taste for seasoning and add salt and pepper if necessary.
5. Crush
the Potatoes.
When the potatoes are cooked, drain in your colander and allow to steam-dry for 1 minute (you want as much water to drain out as possible). Return them to the pan and lightly crush with the back of a fork. For a decadent finish, toss them in a knob of butter (if you have some) and a pinch of salt and pepper.
When the potatoes are cooked, drain in your colander and allow to steam-dry for 1 minute (you want as much water to drain out as possible). Return them to the pan and lightly crush with the back of a fork. For a decadent finish, toss them in a knob of butter (if you have some) and a pinch of salt and pepper.
6. Finish
and Serve.
Divide the crushed new potatoes and green beans between your plates. Top with the tilapia and finish with a generous amount of tarragon sauce. Enjoy!
Divide the crushed new potatoes and green beans between your plates. Top with the tilapia and finish with a generous amount of tarragon sauce. Enjoy!
Recipe from hellofresh.co.uk
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