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Pan-Fried Tilapia with Potato, Snap Pea & Mint Salad.

  • 1 small pkg
    fresh mint
  • 1
    lemon
  • ½ cup
    plain Greek yogurt
  • 2 medium
    red potatoes
  • 2
    shallots
  • 2 (8 oz) pkg
    sugar snap peas
  • 1 ½ lb
    tilapia fillet
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium red potatoes
    2 (8 oz) pkg sugar snap peas
    1 lemon
    1 small pkg fresh mint
  • 2
    Quarter the potatoes lengthwise (into wedges) and transfer to a small saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
  • 3
    Grate the zest from the lemon, then juice the lemon; add both to a large bowl (that will hold the salad).
  • 4
    To the salad bowl, add yogurt, olive oil, Dijon, salt, and pepper; whisk together.
    ½ cup plain Greek yogurt
    2 tbsp extra virgin olive oil
    2 tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the water in the saucepan is boiling, cook the potato pieces until they are tender when pierced with a knife or fork, 10 to 15 minutes, making sure not to overcook. Drain in a colander.
  • 6
    Halve the sugar snap peas at an angle; add to the salad bowl.
  • 7
    Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Add to the salad bowl.
  • 8
    Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salad bowl.
    2 shallots
  • 9
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 10
    Pat the tilapia dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 ½ lb tilapia fillet
    1 tsp salt
    ½ tsp black pepper
  • 11
    Once the skillet is hot, add the tilapia; cook until it is cooked through and golden brown, 2 to 4 minutes per side. Once done, transfer to a plate.
  • 12
    Cut the potato quarters crosswise into ¼-inch-thick pieces; add to the salad bowl. Gently toss the salad until well coated with the dressing.
  • 13
    To serve, divide the tilapia and salad between plates. Enjoy!