Pan-Seared Tilapia w/ Roasted Squash Salad
Ready in 25 Minutes
Unpack Your Kit Ingredients
chopped butternut squash
Italian extra virgin olive oil packets* (Rustico)
organic pumpkin seeds
vinaigrette (Happy Food Co.)
*If the olive oil has solidified in the fridge, return to liquid by running under 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 the contents of extra virgin olive oil packets.
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 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 spinach, 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. Our containers are compostable and made from plant-based materials.
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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