Broiled Tilapia With Bean, Potato And Olive Salad
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Brown Rice (frozen or dry)3 tbsps
Extra-Virgin Olive Oil1 tsp
Dijon Mustard3 tbsps
Whole Wheat Bread (crumbs)1 tsp
Paprika2 cups
Berry (fresh, for serving)Directions:
1
Cook the brown rice according to the package instructions and keep warm
2
Bring a large, covered pot of water to a boil
3
Add the potatoes and simmer until they just become tender, 6 to 8 minutes
4
Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more
5
Drain and rinse in cold water, then shake dry
6
Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper
7
Add the cooked vegetables and toss together
8
Set aside
9
Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil
10
Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika
11
Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper
12
Broil the fish until it starts to turn opaque, 3 to 4 minutes
13
Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes
14
(Be sure to keep an eye on the fish as the breadcrumbs can burn quickly
15
) Divide the fish, bean-potato salad and rice among four dinner plates
16
Serve with lemon wedges, berries and milk