Pan-Seared Tilapia w/ Heirloom Tomato Caprese

Ready in 20 Minutes  |  For the best experience, please skim through the steps before you start cooking. 

Unpack Your Kit Ingredients

whole wheat flour
local egg (Good Natured Family Farms)
garlic herb seasoning
tilapia fillets (Seattle Fish Co.)

local heirloom tomato (Prairie Ridge Farm)
local basil leaves (Cal-Ann Farms)
fresh mozzarella balls
minced garlic
extra virgin olive oil
balsamic vinegar
local baguette (Farm to Market Bread)

Grab Your Cookware and Staples

cutting board and knife
4 medium bowls
large non-stick skillet
salt and pepper

Step 1: Prepare the Caprese

CHOP the heirloom tomato.

STACK the basil leaves, roll them tightly, and slice them into thin strips. This cutting technique is called “chiffonade.”

MIX the chopped tomato (with juice), basil, mozzarella balls, olive oil, minced garlic and balsamic vinegar in a medium bowl.

Step 2: Bread the Tilapia

PLACE 3 medium bowls side-by-side.

ADD the flour to the first bowl.

CRACK the egg in the second bowl and whisk until smooth.

ADD the panko and garlic herb seasoning 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.

REPEAT with the remaining tilapia fillets.

Step 3: Cook the Tilapia

WARM the butter balls in a large skillet over medium-high heat.

PLACE the breaded tilapia in the pan.

COOK each side for 2–3 minutes until the breading is golden and the tilapia flakes easily with a fork.

Step 4: Serve It Up

CUT the lemon into rounds and squeeze over the tilapia.

SLICE the bread.

★CHEF TIP: Warm the bread in your oven at 400 degrees for 5 minutes before slicing. Wrap the bread in foil for best results. 

SERVE the fish with caprese and bread. 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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