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Garlic & Herb Tilapia with Tomato Puttanesca Sauce

Unique ingredients like fresh leeks and fennel elevate this globally-inspired sauce.
Serves: 2
Ingredients
Preparation

Ingredients

  • 1 package Sea Cuisine Smart Flavor Pan Sear Garlic & Herb Tilapia
  • 12 oz. baby potatoes, cut into quarters
  • 6 tbsp. extra virgin olive oil
  • ½ tsp. fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 cup store-bought marinara sauce of choice *Feel free to throw in some fresh chopped tomatoes too, for an extra pop of flavor
  • 2 tbsp. Kalamata olives, pitted and quartered
  • 2 tbsp. capers *Capers are traditional in a puttanesca sauce, but you could also use manzanilla green olives here instead (the kind you’d usually find on a cocktail tray stuffed with pimento cheese)
  • 1 small leek, trimmed and thinly sliced lengthwise
  • ½ fennel bulb, sliced thinly (reserve leaves for garnish)
Tips from the chef: Get the family involved with tonight’s menu, and get cultured! Dating back to Naples, Italy in the mid-20th century, Spaghetti alla puttanesca is a popular Italian pasta dish loved by many! While there are a few different versions of this delicious and aromatic sauce (ours included!), traditional recipes suggest including garlic, anchovies, red pepper flakes, and fresh parsley. Get creative with your family and experiment with other globally inspired recipes. Like paella, a family-style Spanish rice dish filled with seafood, pad thai, stir-fried rice noodles from Thailand, or bibimbap, a steamed rice and veggie bowl popular in Korea. Top it all off with a white and flaky Tilapia fillet and you’ve got a little international inspiration in your own kitchen. Enjoy!
  1. Cook Tilapia according to package instructions.
  2. Next, toss the potatoes with 3 tablespoons of olive oil, rosemary and season with salt and pepper. Preheat oven to 450°F, spread potatoes on a baking sheet, and roast for 10-20 minutes, turning occasionally. *As a rule of thumb, potatoes are usually done when they are easily pierced with a fork and tender.
  3. Meanwhile, heat marinara sauce and capers in a small saucepan. Continue to simmer the sauce while you sauté the rest of the ingredients.
  4. In a large sauté pan over medium-high heat, add remaining olive oil, leeks, and fennel, and sauté together for about 7 minutes, until slightly caramelized.
  5. To serve, generously spoon sauce into a bowl or rimmed dish, layer potatoes, leeks and fennel, and top with cooked Tilapia. Garnish with fennel leaves. Dig in!
  6. For the best food quality and safety, cook fish to a minimum internal temperature of 155°F.

Garlic & Herb Tilapia