Roasted Tilapia With Orange Parsley Salsa Recipe #378354
Cooking Light, MARCH 2009
by dicentra
25 min | 15 min prep
SERVES 4
- 3 oranges (about 1 pound)
- 1/4 cup chopped fresh parsley, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 4 (6 ounce) tilapia fillets
- 1/2 teaspoon fresh ground black pepper, divided
- 2 cups hot cooked instant rice
- Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Chop sections.
- Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well.
- Preheat oven to 400°.
- Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil.
- Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 fillet and 1/4 cup salsa.
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5 stars