Tilapia

Name: Tilapia with Almond-Parsley Gremolata plus Green Beans & Garlic Herb Cauliflower Rice
Yield: 2 servings
Ingredients: 1 Lemon; 1 clove Garlic; 1/4 oz Parsley; 6 oz Green Beans; 11 oz Tilapia; 1 tbsp Fry Seasoning; 2 1/2 oz Israeli Couscous; 2 tbsp Garlic; 1/2 oz Almonds; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 12 tsp Olive Oil; 12 oz Cauliflower; 1 tsp Cooking Oil

with Almond-Parsley Gremolata plus Green Beans & Garlic Herb Cauliflower Rice

By Recipe0 System

Fishing for a delicious, sea-faring meal? We’ve got just the thing. Flaky tilapia fillets are rubbed with a bold seasoning blend, then roasted to perfection. Once they emerge from the oven, they’re drizzled with herby gremolata—packed with fresh parsley, crunchy toasted almonds, garlic, lemon, and olive oil. On the side, there’s roasted green beans and buttery Israeli couscous. Yeah, that’s a whole ’lata weeknight goodness.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Lemon
1 clove Garlic
1/4 oz Parsley
6 oz Green Beans
11 oz Tilapia
1 tbsp Fry Seasoning
2 1/2 oz Israeli Couscous
2 tbsp Garlic
1/2 oz Almonds
1 tsp Red Pepper Flakes
Salt
Black Pepper
12 tsp Olive Oil
12 oz Cauliflower
1 tsp Cooking Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest one lemon and quarter both).

In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of garlic, a pinch of lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.

If using cauliflower rice, skip boiling water!
2

Trim green beans if necessary; toss on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.

Pat tilapia* dry with paper towels; rub each fillet with olive oil. Season with Fry Seasoning, salt, and pepper. Place on empty side of sheet.

Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4 servings, divide between 2 sheets; roast green beans on top rack and tilapia on middle rack.)
3

Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly and return to pot.

Add half the garlic herb butter (all for 4 servings) to pot with couscous; stir until butter is melted and couscous is coated. Taste and season with salt and pepper.

Turn off heat; keep covered until ready to serve.

Heat a drizzle of oil in a medium pot over medium-high heat. Add cauliflower rice (no need to drain), salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Cook through the rest of this step as instructed. (Save couscous for another use.)
4

While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes.

Turn off heat. Transfer to a cutting board; finely chop half the almonds.
5

Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.
6

Divide couscous, green beans, and tilapia between plates. Spoon almond-parsley gremolata over tilapia. Sprinkle remaining almonds over green beans and top with a pinch of chili flakes if desired.

Serve with any remaining lemon wedges on the side.

Tilapia is fully cooked when internal temperature reaches 145°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.