Treasure Trove Tilapia Dinner Rsc
Turn dinner into a vibrant feast with this Treasure Trove Tilapia Dinner RSC, a quick and flavorful recipe perfect for busy weeknights or a light, elegant meal. Featuring tender tilapia fillets seasoned with paprika and seared to golden perfection, this dish highlights a colorful medley of sautéed zucchini, cherry tomatoes, and red bell peppers, all tossed in a zesty garlic-butter sauce with fresh lemon juice and parsley. Ready in just 35 minutes, this one-skillet meal is as easy as it is delicious. Serve it over fluffy white or nutty brown rice for a wholesome finishing touch, and don’t forget the fresh lemon garnish for that extra zing. Whether you're craving something healthy, colorful, or simply bursting with Mediterranean-inspired flavors, this recipe delivers it all!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 2 cups zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 piece red bell pepper, thinly sliced
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece fresh lemon slices for garnish
- 2 cups cooked white or brown rice (optional)
Instructions
Pat the tilapia fillets dry with paper towels and season both sides with sea salt, black pepper, and paprika. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the tilapia fillets and cook for 3-4 minutes per side until golden brown and cooked through. Remove the fillets from the skillet and place them on a plate covered with foil to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Add the sliced zucchini, cherry tomatoes, and red bell pepper to the skillet. Sauté the vegetables for 5-7 minutes until they are tender but still crisp. Season with a pinch of salt and black pepper to taste.
Reduce the heat to low and stir in the lemon juice and chopped parsley, ensuring all the vegetables are well-coated with the flavorful sauce.
Return the cooked tilapia fillets to the skillet, nestling them between the vegetables. Spoon some of the sauce over the fillets and let everything warm through for 2-3 minutes.
Serve the tilapia and vegetable medley over a bed of cooked white or brown rice, if desired. Garnish with fresh lemon slices and an extra sprinkle of parsley before serving.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
