Green Chef

Seared Tilapia with Lemon Butter Sauce

Pesto couscous with almonds & peas, Parmesan

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Use a microplane or small holes of a box grater for zesting lemon. Patting the tilapia fillets dry before searing ensures a better crust. Finish the couscous off the heat so it doesn't get mushy. Use silicone or wooden utensils to avoid scratching nonstick pans.

Ingredients

0.5 cup Toasted Pearl Couscous
1 whole Scallion
0.5 oz Roasted Almonds
1 whole Lemon
2 whole Tilapia Fillets
1 tbsp Italian Seasoning
2.5 oz Peas
1.5 oz Basil and Garlic Pesto
0.75 oz Parmesan Cheese
1.5 cup Water
0 Salt
0 Black Pepper
0 Olive Oil
0 Cooking Oil
1 tbsp Butter

Tools

small pot
medium nonstick pan
large saute pan
small bowl
measuring cup & spoons
microplane
thermometer
wooden or silicone utensils
paper towels

Click anywhere to see instructions →

Green Chef

Seared Tilapia with Lemon Butter Sauce

Pesto couscous with almonds & peas, Parmesan

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Toasted Pearl Couscous
1 whole Scallion
0.5 oz Roasted Almonds
1 whole Lemon
2 whole Tilapia Fillets
1 tbsp Italian Seasoning
2.5 oz Peas
1.5 oz Basil and Garlic Pesto
0.75 oz Parmesan Cheese
1.5 cup Water
0 Salt
0 Black Pepper
0 Olive Oil
0 Cooking Oil
1 tbsp Butter

Tools

small pot medium nonstick pan large saute pan small bowl measuring cup & spoons microplane thermometer wooden or silicone utensils paper towels

Mise en Place

Prepare produce and nuts

Trim and thinly slice 1 whole scallion. Roughly chop 1 oz roasted almonds. Zest half of 1 whole lemon with a microplane over a small bowl, then quarter the lemon.

Portion ingredients

Measure out 1 cup toasted pearl couscous, 5 oz peas, 1 tbsp Italian seasoning, 2½ oz dairy-free basil & garlic pesto, and 1½ oz Parmesan cheese. Set aside 2 (5 oz) tilapia fillets.

Gather equipment

Take out a small pot, medium nonstick pan, large sauté pan, and small bowl. Have your measuring cups and spoons, microplane (or box grater), and paper towels ready for prep.

Prepare tilapia for cooking

Pat tilapia fillets dry with paper towels. Season with half the Italian seasoning, salt, and pepper. Set aside until ready to cook.

Cooking Steps

Cook couscous

Bring 1½ cups water (2½ cups for 4 servings) and ½ teaspoon salt (1 teaspoon for 4) to a boil in a small pot. Once boiling, stir in ½ cup toasted pearl couscous. Reduce heat to medium low. Simmer 11-14 minutes, or until al dente and water has absorbed. Remove from heat. Drizzle with olive oil. Stir to coat.

Prep ingredients

Trim and thinly slice scallion. Roughly chop roasted almonds. Zest half the lemon with a microplane over a small bowl. Quarter lemon.

Sear tilapia

Pat tilapia filets (2 x 5 oz) dry with paper towels. Season with half the Italian seasoning (1 tbsp), salt, and pepper. Heat a drizzle of cooking oil in a medium nonstick pan over medium-high heat. Add tilapia. Sear 2-3 minutes on each side, or until fully cooked. Remove from heat. Transfer tilapia to a plate. (Reserve pan.)

Sauté peas and scallion

Heat a drizzle of cooking oil in a large sauté pan over medium heat. Add 5 oz peas and sliced scallion to hot pan. Cook 2-3 minutes, or until peas are warmed through, stirring occasionally.

Finish couscous

Add cooked couscous, 2½ oz dairy-free basil & garlic pesto, ¾ oz Parmesan cheese, and chopped almonds to pan with peas. Cook about 1 minute, or until well combined, stirring occasionally. Season with salt and pepper to taste.

Make lemon butter sauce

Return pan used for tilapia to stovetop over low heat. Add juice from 1-2 lemon wedges and a pinch of lemon zest. Stir to combine. Cook about 1 minute, or until bubbly. Add 1 tablespoon butter. Stir until melted. Season with salt and pepper to taste.

Plate your dish

Divide pesto couscous between plates. Top with tilapia. Drizzle tilapia with lemon butter sauce. Serve remaining lemon wedges on the side. Enjoy!

← Click anywhere to see ingredients