Lemon Tilapia With Kale Chips Recipe

Traditional fish and chips takes on a Fresh Express makeover with light lemon tilapia and kale chips instead of fries. 

Allergen Information
Allergen Information
Product contains:
  • Milk


  • 3 bags Fresh Express Baby Kale Mix
  • 4 tilapia filets (4-6 ounces each)
  • 1 lemon, juiced
  • 1 Tablespoon unsalted butter, melted
  • 3 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 3 Tablespoons brown sugar
  • 1 Tablespoon extra virgin olive oil


  • Preheat oven to 400 degrees.
  • Spray baking sheets with non-stick cooking spray and place lettuce in a single layer.
  • Drizzle lettuce with extra virgin olive oil and evenly sprinkle brown sugar all over. Mix together until ingredients are well incorporated and then cook approximately 6 minutes.
  • Take the baking sheet out of the oven, and using a rubber spatula or tongs, gently re-toss the lettuce to make sure the sugar and oil is well incorporated and evenly dispersed on the lettuce.
  • Place the lettuce back in the oven and cook another 10 minutes, or until crispy.
  • Take out of the oven and season to taste with kosher salt and another pinch of brown sugar.
  • Reduce oven temperature to 375.
  • Season each tilapia with 1/2 tsp kosher salt and 1/8 tsp pepper and place on non-stick baking sheet.
  • Top fillets with lemon juice and butter.
  • Bake approximately 30 minutes or until fully cooked (internal temperature of 145 degrees F) and serve aside baked kale chips.
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