Swap crème fraîche for Greek yogurt for an even more gut-friendly option. Roll the lemon under your palm to soften it before juicing. Fish is fully cooked at 145°F.
Ingredients
2 whole Tilapia Fillets
2 whole Scallions
2 clove Garlic
4 oz Chickpeas
4 oz Kale
1 tbsp Veggie Stock Concentrate
2 tbsp Crème Fraîche
1 whole Lemon
2 tbsp Butter
0 Cooking Oil
0 Kosher Salt
0 Black Pepper
0.33 cup Water
Tools
Zester
Strainer
Paper towels
Baking sheet
Small bowl
Plastic wrap
Large pan
Click anywhere to see instructions→
HelloFresh
Roasted Tilapia with Garlic-Scallion Oil
plus Creamy Chickpeas & Kale
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Swap crème fraîche for Greek yogurt for an even more gut-friendly option. Roll the lemon under your palm to soften it before juicing. Fish is fully cooked at 145°F.
Ingredients
2 whole Tilapia Fillets
2 whole Scallions
2 clove Garlic
4 oz Chickpeas
4 oz Kale
1 tbsp Veggie Stock Concentrate
2 tbsp Crème Fraîche
1 whole Lemon
2 tbsp Butter
0 Cooking Oil
0 Kosher Salt
0 Black Pepper
0.33 cup Water
Tools
Zester Strainer Paper towels Baking sheet Small bowl Plastic wrap Large pan
Mise en Place
1
Prepare produce and aromatics
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate 2 Clove(s) of garlic (or 4 Clove(s) for 4 servings).
2
Prep canned and leafy ingredients
Drain and rinse chickpeas (4 oz or 8 oz for 4 servings). Remove and discard any large stems from 11 oz kale (or 22 oz for 4 servings); chop if desired.
3
Gather equipment and ingredients
Get out a zester, strainer, paper towels, baking sheet, small bowl, plastic wrap, large pan, kosher salt, black pepper, 4 TBSP veggie stock concentrate (or 8 TBSP for 4 servings), crème fraiche, butter, and cooking oil.
Cooking Steps
1
Prep Ingredients
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate 2 clove(s) of garlic (or 4 clove(s) for 4 servings). Drain and rinse chickpeas. Remove and discard any large stems from 4 oz kale (or 8 oz for 4 servings); chop if desired.
2
Roast Tilapia & Make Scallion Oil
Pat tilapia dry with paper towels and season generously with salt and pepper. Place on a lightly oiled baking sheet. Roast on the top rack until tilapia is cooked through and easily flakes with a fork, about 10-12 minutes. Meanwhile, in a small microwave-safe bowl, combine scallion greens, lemon zest, half the garlic, and 1 TBSP oil (or 2 TBSP for 4 servings). Cover with plastic wrap and microwave for 30 seconds. Remove plastic wrap and season with salt and pepper to taste.
3
Cook Chickpeas & Kale
Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining garlic; cook, stirring, until fragrant, 30-60 seconds. Add chickpeas, crème fraiche, veggie stock concentrate, 1/3 cup water and 2 TBSP butter (or 2/3 cup water and 4 TBSP butter for 4 servings). Bring to a simmer, stirring occasionally. Once simmering, stir in kale and cover pan with a lid. Cook until kale is wilted, 1-2 minutes; stir to combine. Taste and season with salt and pepper.
4
Serve
Divide creamy chickpeas and kale between plates; top with tilapia. Drizzle with garlic-scallion oil and top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.