Recipe: Mediterranean Baked Tilapia

INGREDIENTS

• 4, six ounce tilapia filets

• 1 small yellow squash cut lengthwise, then into quarter-inch thick ‘half moons’

• 1 small zucchini sliced lengthwise, then into quarter-inch thick ‘half moons’

• 1 large peeled carrot, chopped into 2-inch pieces

• 1 cup cherry tomatoes, cut into halves

• 1 medium bell pepper of any color, thinly sliced

• 4 garlic cloves, minced

• 1⁄4 cup extra virgin olive oil

• 1 lemon, juiced and cut into slices for garlic

• 1 1/2 tsp Terranean Herbs & Spices za’atar

• 1⁄2 tsp salt

• 1⁄8 tsp black pepper

• Fresh parsley, chopped for garnish

• Green onions, chopped for garnish

  INSTRUCTIONS

1. Preheat the oven to 400 Fahrenheit.

2. In a medium mixing bowl and stir together garlic, extra virgin olive oil, lemon juice,

   za’atar, salt, and pepper. Whisk together and set aside.

3. If not already chopped, cut vegetables and place into a large mixing bowl. Drizzle half of

   the olive oil mixture over the vegetables, and gently toss.

4. On a non-stick baking sheet or sheet coated with spray, arrange the vegetables in a

   single layer.

5. Use the remaining olive oil mixture to brush the tilapia filets.

6. Nestle the tilapia in the vegetables on the sheet. Bake for 14-16 minutes or until the

   tilapia begins to flake. Alternatively, measure internal temperature until it reaches 145F.

7. Remove from the oven and garnish with the parsley and green onions.

8. Serve on a platter with lemon slices on top. This recipe suits brown rice, quinoa, and

   other grains, or it goes perfectly with toasted pita bread coated in za’atar. Alternatively, sprinkle feta over the just-baked tilapia and serve with fattoush.