Bowl & Basket Boneless & Skinless Tilapia Fillets, 64 oz

Bowl & Basket Boneless & Skinless Tilapia Fillets, 64 oz

Recipe

Parmesan Tilapia with Roasted Root Vegetables
Ingredients
• 1 ¼ lb Bowl & Basket™ tilapia fillets (about 4)
• non-stick cooking spray
• 1 tsp herbes de provence
• ½ tsp salt
• 1 cup parsnips, peeled & cubed
• 1 cup turnips, peeled & cubed
• ½ cup panko breadcrumbs
• ¼ cup grated parmesan cheese
• ¼ tbsp ground black pepper
• 2 cups sweet potatoes, peeled & cubed

Directions
1. Preheat oven to 400°F. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tbsp oil, herbes de provence and ¼ tsp salt; add vegetables and toss. Spread vegetables on the pan.
2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ tsp salt.
3. Push vegetable mixture to one side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tbsp oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables for 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°F. Turn broiler to High; broil 1 minute or until vegetables and tilapia are golden brown and flake when pierced with a fork. If fish is done before vegetables, remove fish from pan and keep roasting vegetables until desired doneness.

Keep Frozen until Ready to Use
Do Not Refreeze

Diabetes Friendly, Keto Friendly, Kosher, Low Sodium, No High Fructose Corn Syrup, No Added Sugar, Paleo

Serving size: 112 gram

Ingredients: Tilapia, Carbon Monoxide (to retain color)

Contains: Fish

May Contain: Crustaceans, Shellfish

Calories: 90 kilocalorie
Total fat: 1.5 gram (2%)
Saturated fat: 0.5 gram (3%)
Trans fat: 0 gram
Cholesterol: 45 milligram (15%)
Sodium: 80 milligram (2%)
Total carbohydrate: 0 gram (0%)
Dietary fiber: 0 gram (0%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 19 gram
Vitamin d: 5 microgram (25%)
Calcium: 20 milligram (0%)
Iron: 1 milligram (6%)
Potassium: 510 milligram (10%)