Couscous Encrusted Tilapia
Couscous Encrusted Tilapia
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Chef's Note
“Inspired by a recipe that Tyler Florence presented on How To Boil Water. I borrowed the technique and adapted it to fit the ingredients that I had on hand.”
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄2 cup fresh parsley, chopped
- 1⁄4 cup sun-dried tomato, chopped
- 1⁄4 cup roasted red pepper, chopped
- 3 tablespoons chopped green olives
- 3 tablespoons toasted pine nuts, chopped
- 1⁄4 cup olive oil
- 1⁄4 cup white wine
- salt
- pepper
- 1 1⁄2 cups couscous
- 1 1⁄2 lbs tilapia fillets
- 2 cups water
- lemon
Directions
- Preheat the oven to 375 degrees F.
- Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
- Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
- Spread couscous mixture over the top of the fish, filling in the whole dish.
- Pour the water over the entire thing, being careful not to disturb the couscous.
- Bake for 25 minutes.
- Serve with a squeeze of fresh lemon juice.
Couscous Encrusted Tilapia