Pan-Seared Tilapia with Lemon-Herb Couscous and Sautéed Zucchini
Flaky pan-seared tilapia seasoned with lemon and herbs, served alongside a vibrant couscous salad infused with fresh herbs and a simple side of sautéed zucchini, creating a light yet satisfying dinner.
Ingredients
- Garlic2 clove
- Olive Oil25 ml
- Lemon1 whole
- Salt3 g
- Black Pepper2 g
- Tilapia Fillet300 g
- Couscous120 g
- Zucchini300 g
- Parsley10 g
- Vegetable Broth200 ml
Instructions
- 1Step 1
Step 1: Prepare the couscous: In a small saucepan, bring vegetable broth and 5ml olive oil to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork. Mince garlic and chop parsley. Stir half of the minced garlic, half of the chopped parsley, zest of half a lemon, and juice of half a lemon into the couscous. Season with salt and pepper.
- 2Step 2
Step 2: Prepare the zucchini: Slice zucchini into half-moons. Heat 10ml olive oil in a large skillet over medium-high heat. Add zucchini and remaining minced garlic. Sauté for 4-5 minutes until tender-crisp. Season with salt and pepper. Remove from skillet and set aside.
- 3Step 3
Step 3: Sear the tilapia: Pat tilapia fillets dry with paper towels. Season both sides with salt, pepper, and the remaining chopped parsley. Heat the remaining 10ml olive oil in the same skillet over medium-high heat. Add tilapia and sear for 3-4 minutes per side, until cooked through and flaky.
- 4Step 4
Step 4: Serve the pan-seared tilapia immediately alongside the lemon-herb couscous and sautéed zucchini.
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