Baked tilapia with sweet potato and apple purée is a dish inspired by fall using seasonal produce for a comforting, restaurant quality seafood meal.
The holiday season is fast approaching and where we have left behind the lighter fare of the summer. Fall is mainly about turkey and holiday meats and heavy comfort food, but lets not forget our seafood dishes. Catholics celebrate the feast of 7 fishes on Christmas Eve by enjoying seven seafood dishes. China serve a whole fish symbolizing a good beginning and end in the coming year. You see where I’m going with this? Fish can be made into a comforting meal for the cold months and we can do that all season long will the help of Bumble Bee SuperFresh®.
Bumble Bee SuperFresh® seafood is no mess, and no fuss; just pure perfection, time after time. Their premium Salmon and Tilapia come with their own parchment paper baking pouch and go from freezer to table in under 25 minutes. High in protein, richly seasoned with pure and simple ingredients that let the fish shine through!
Bumble Bee SuperFresh® smells and tastes amazing. No fishy smells here. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish. Their frozen protein has stayed that way from harvest to your oven unlike most of the “fresh” fish you find at the seafood counter. That means it is fresh tasting, and fresh smelling.
Never has it been so easy and delicious to enjoy a delicious Premium Tilapia fillet! Bumble Bee SuperFresh® Tilapia has ground black pepper, fresh garlic, sea salt and extra olive oil – making every flaky bike fantastic! And in keeping with the flavors that everyone wants this season, I’m serving it with an delicious and easy side dish of sweet potato and apple puree.
Sweet potatoes are roasted with onions and sweet apples that are coated with salt, pepper, dried sage and nutmeg. They are then pureed to smooth perfection to make an elegant seafood meal topped with crispy roasted brussels sprouts. This is a meal that would grace any holiday table.
What I love about this dish is, everything is made at the same time, in the oven. While the potatoes and apples roast, the tilapia is baking in its little pouches. To finish the dish for a lovely presentation, I shredded brussels sprouts, coated them in oil, salt and pepper and roasted them until they were brown and crispy.
Are you ready to purchase your own delicious Bumble Bee SuperFresh®? Just click here for > a store locator OR Amazon fresh. Where you can purchase all their seafood and have it handy in the freezer all year long.
- 1 1/2 pounds sweet potatoes peeled and cut into 1 inch cubes
- 1 small onion chopped to yield 1 1/2 cups
- 1 large sweet red apple 10 ounce, peeled and cut into 1 inch cubes
- 1 tablespoon vegetable oil
- 2 teaspoons dried sage
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- A light sprinkling nutmeg
- 2 boxes Bumble Bee SuperFresh® Tilapia 4 pieces
- 1 cup hot vegetable stock or water
Preheat oven to 425°F.
To a large baking sheet arrange the potatoes, apple and onion in an even layer.
Drizzle with oil, sage, salt, pepper and nutmeg and toss with your hands to evenly coat.
Roast for 15 minutes.
After 15 minutes, turn the oven down to 400°F and move the potatoes to a lower shelf.
Open the vac-pac's containing the filets and add one to each of the parchment packets that come with the tilapia and make a one inch fold on the open side to seal.
Place both packets on a baking sheet and bake for 18 minutes (according to the package instructions)
Once done, remove the tilapia and potatoes from the oven.
While the tilapia stays warm in the packet, add the potatoes, onions and apples to a food processor.
With the processor running, drizzle in the stock or water until a puréed consistency is achieved. Taste for seasoning, add salt if needed.
Place some of the purée onto the center of a place and top with a tilapia filet.
Garnish with roasted crispy brussels sprouts.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.