Tilapia & Almond Parsley Gremolata
with Carrots & Garlic Herb Couscous
Fishing for a delicious, sea-faring meal? We’ve got just the thing. Flaky tilapia fillets are rubbed with a bold seasoning blend, then roasted to perfection. Once they emerge from the oven, they’re drizzled with a bright Italian chopped herb sauce called gremolata combining fresh parsley, crunchy toasted almonds, garlic, lemon, and olive oil. On the side, there’s roasted carrots and buttery Israeli couscous. Yeah, that’s a whole ’lata weeknight goodness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 clove
Garlic
¼ ounce
Parsley
12 ounce
Carrots
11 ounce
Tilapia
(Contains Fish)
1 tablespoon
Fry Seasoning
½ cup
Israeli Couscous
(Contains Wheat)
½ ounce
Almonds
(Contains Tree Nuts)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
11 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon. Trim, peel, and cut carrots on a diagonal into ½-inchthick pieces. In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of both garlic and lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.
Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across sheet.) Roast on top rack for 8 minutes. Meanwhile, pat tilapia dry with paper towels; rub all over with olive oil, Fry Seasoning, salt, and pepper. Once carrots have roasted 8 minutes, carefully add tilapia to empty side of same sheet. Roast until carrots are browned and tender and tilapia is cooked through, 12-15 minutes more. (For 4, add tilapia to a separate sheet; roast on middle rack.)
Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. Turn off heat. Transfer to a cutting board; finely chop half the almonds.
Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.
Divide couscous, carrots, and tilapia between plates. Spoon almond parsley gremolata over tilapia. Scatter remaining almonds over carrots; add a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.
