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Baked Fish & Hand-Cut Potato Wedges

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by Dustin Taylor

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Baked (not fried) and packed with protein and omega-3s, this is a wholesome, feel-good upgrade to a classic kid favorite. Tilapia fillets are coated in a light panko crust, then cooked in the oven until tender and golden. They’re served with hand-cut potato wedges and a side of cool lemon-dill tzatziki that’s ideal for dipping.

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Nutritional facts

Protein

30g

Carbs

39g

Calories

330

Fat

6g

Ingredients

All Purpose Flour, Extra Virgin Olive Oil, Oregano, Mint, Dill, Garlic Powder, Black Pepper, Tilapia, Lemon, Garlic, Egg, Sweet Paprika, Kosher Salt, Cucumber, Yukon Potatoes, Greek Yogurt, Panko Breadcrumbs

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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