Couscous Encrusted Tilapia |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Preheat the oven to 375 degrees F.
2. Stir together sun-dried tomatoes, red peppers, olives, pine nuts, olive oil, parsley, salt& pepper& couscous.
3. Place tilapia in a single layer in a baking dish and drizzle with wine, salt& pepper.
4. Spread couscous mixture over the top of the fish, filling in the whole dish.
5. Pour the water over the entire thing, being careful not to disturb the couscous.
6. Bake for 25 minutes.
7. Serve with a squeeze of fresh lemon juice.
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