Okay, so I have to be honest with you. This is a totally new recipe for me. I’m not even sure how its going to turn out – but it’s adapted from this Rachael Ray recipe and usually her stuff is fairly reliable, so I’m going to give it a try. And I’ll try to update this to let you know how it turns out. I’ve changed it a little to remove the nuts and to add a little more seasoning. Tilapia is a really easy and versatile fish – and its mild enough that the kids eat it. Plus, I used to try to do one fish and one vegetarian meal a week and while I haven’t been able to get my act together enough to do that, I am trying to do at least one or the other. So this is our fish of the week. And because it was such a big hit in our house, we’re also going to serve it with the roasted broccoli from last week.
- One 10-ounce box couscous
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon turmeric
- 2 garlic cloves, chopped
- 2-3 shallots (or 1/2 a yellow onion), finely chopped
- Salt and pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
- Four 8-ounce tilapia fillets
- 3 tablespoons chopped flat-leaf parsley
- Preheat the oven to 375°. In a large bowl, combine the couscous, sun-dried tomatoes, lemon zest, onions, garlic, and spices and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
- Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.