Tilapia Florentine with Hollandaise Sauce
with dill, roast potatoes, lemon & spinachCalories
:
663 kcalProtein
:
34.3g proteinDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Melk (inclusief lactose)
- Ei
- Vis
- Selderij
- May contain traces of allergens
"À la Florentine” is a French culinary style where meat or fish is served over spinach, often with a creamy or cheesy touch. This recipe uses tender tilapia for a simple, light yet flavourful meal!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Garlic
150 g
Spinach
½ piece
Onion
½ piece
Lemon
50 g
Hollandaise sauce
(Contains: Melk (inclusief lactose), Ei)
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
1 piece
Skin-on tilapia
(Contains: Vis)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2775 kJ
Calories663 kcal
Fat35.3 g
Saturated Fat10.9 g
Carbohydrate52.8 g
Sugar9.5 g
Dietary Fiber9.2 g
Protein34.3 g
Salt0.7 g
Potassium1059.5 mg
Calcium192 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Aluminum Foil
•Paper Towel
•Large Frying Pan
•Saucepan
Cooking Steps
1
- Preheat the oven to 210°C.
- Cut the potatoes into chunks and transfer to a parchment-lined baking sheet.
- Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
2
- Slice the onion into half-rings and crush or mince the garlic.
- Finely chop the dill.
- Zest the lemon and cut it into quarters.
3
- Pat the fish dry with kitchen paper, then season with salt and pepper.
- Melt a knob of butter in a large frying pan over medium-high heat.
- Fry the onion with the fish on its skin for 3 minutes, then flip and fry for another 3 minutes.
- Remove the fish from the pan and set aside under aluminum foil.
4
- Lightly drizzle the onion with olive oil, then add the garlic and fry for 1 minute.
- Add the spinach and the honey, along with (per person) 0.5 tsp lemon zest and the juice of one lemon wedge.
- Allow to wilt and reduce, then season to taste with salt and pepper.
5
- In the meantime, heat the Hollandaise sauce in a saucepan for 4 - 6 minutes over a low heat.
- Stir occasionally so as to prevent the sauce from sticking to the bottom of the pan.
6
- Serve the spinach on plates and top with the fish, then pour over the Hollandaise sauce.
- Serve the potatoes alongside.
- Garnish with the dill and serve with the rest of the lemon wedges.
