Pan-Seared Tilapia w/ Roasted Squash Salad
Ready in 25 Minutes
Unpack Your Kit Ingredients
chopped butternut squash
extra virgin olive oil*
baby spinach leaves
organic pumpkin seeds
vinaigrette (Happy Food Co.)
*If the oil has solidified in the fridge, place the sealed container in a cup of warm water.
Grab Your Cookware and Staples
large salad bowl
3 medium bowls
large non-stick skillet
salt and pepper
Step 1: Roast the Squash
PREHEAT the oven to 375 degrees.
ARRANGE the butternut squash on a baking sheet and drizzle with extra virgin olive oil.
SEASON to taste with salt and pepper and toss gently to combine.
ROAST until the squash is lightly browned and fork-tender, about 15 minutes.
Step 2: Bread the Tilapia
While the squash is roasting…
PLACE 3 medium bowls side-by-side and add flour to the first bowl.
CRACK the egg in the second bowl and whisk until smooth.
ADD the panko herb mix to the third bowl.
SEASON the tilapia to taste with salt and pepper.
COAT both sides of a tilapia fillet in flour, shaking off the excess. Then coat both sides in egg followed by a generous amount of panko herb mix.
REPEAT with the second tilapia fillet.
Step 3: Cook the Tilapia
WARM the butter balls over medium heat in a large skillet.
PLACE the breaded tilapia in the pan.
COOK each side for 3–5 minutes until the breading is golden and the tilapia flakes easily with a fork.
Step 4: Prepare the Salad
TOSS the baby spinach leaves, chopped chives, pumpkin seeds, parmesan cheese, vinaigrette and roasted butternut squash in a large bowl.
Step 5: Serve It Up
CUT the lemon into rounds and squeeze over the tilapia.
SERVE the fish with the squash salad and enjoy!
★TIP: Please recycle your dinner kit packaging.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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