Za’atar and Sesame Crusted Tilapia
with cumin roasted carrots and cauliflower
Crusted and baked fish always gets great reviews from our community members' kitchens. This version is different than those we've featured in the past, using light tilapia as a base and the unique spice from za'atar in the crust.
Smarts: Za’atar already contains sesame seeds, but add extra to form a nice crisp and flavorful crust on the tilapia.
Ingredients
- Parsley, curly-leaf - 1 Tbsp , chopped
- Butter - 3 Tbsp
- Za'atar - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Sesame seeds, white - 2 Tbsp
- Foil - for cooking
- Oil, cooking - 1 Tbsp
- Tilapia - 1 lb (sub any white fish)
- Carrots - 1 lb , sliced
- Cauliflower - 1 lb , florets
- Oil, olive - 1 Tbsp
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
Prep
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Carrots / Cauliflower - Prep as directed and combine. (Can be done up to 5 days ahead)
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Parsley - Chop parsley. (Can be done up to 2 days ahead)
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Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with za’atar, mustard, honey, sesame seeds, and parsley.
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Make
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Heat oven to 400F / 204C.
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Toss carrots and cauliflower with olive oil, cumin, paprika, and salt. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until carrots are tender, 35 to 40 minutes.
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When vegetables have about 12 minutes left to roast, line a second sheet pan with foil and brush with cooking oil. Rinse and dry tilapia and place on sheet pan. Season lightly with some salt and pepper. Spoon crust on top. Bake tilapia until cooked through, 10 to 12 minutes.
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Serve tilapia with vegetables on the side. Enjoy!
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