Baked Lemon Tilapia With Cauliflower Couscous
February 27, 2017
Categories: Lunch, Main Dish, Fish, Tilapia, Vegetables, Cauliflower, Mediterranean, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Food Processor, Oven Roast, Skillet, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch more
"This is a quick recipe for a dine and dash. Good food fast so you can continue your day doing those things you have to do."
- Serving Size: 1 (183.9 g)
- Calories 287.4
- Total Fat - 24.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 37.4 mg
- Sodium - 78.4 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 2.1 g
- Sugars - 2 g
- Protein - 13.2 g
- Calcium - 26.6 mg
- Iron - 0.8 mg
- Vitamin C - 51.6 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Lay each tilapia filet on a small piece of parchment.
Season with salt and pepper, drizzle with 1 tablespoon of olive oil and lay two slices of lemon on each on.
Lay a sprig of rosemary on each fillet and wrap until closed.
Put on a baking sheet and bake until done (10-12 minutes).
While the fish is baking, put the cauliflower in a food processor and process until you have couscous sized granules.
Heat the remaining oil in a large skillet and add the cauliflower.
Season with salt and pepper and cook until tender (5-7 minutes), stirring frequently.
Serve with the fish.
Tips & Variations
No special items needed.