Pan Seared Tilapia With Artichoke, Caper, And Cherr

Name: Pan Seared Tilapia With Artichoke, Caper, And Cherry Tomato Sauce & Israeli Couscous With Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces of Tilapia (about 1 lb); 1 cup seasoned bread crumbs; 1/4 cup Parmesan Cheese; Sea salt and black pepper to taste; Canola Oil (or some other oil suitable for cooking at high temperatures); 1 small jar quartered marinated artichokes (reserve marinade for later use); 1/2 cup cherry tomatoes, quartered; 2 tablespoons of capers; 1 small red onion, diced; 4 cloves garlic, diced; 1/2- 3/4 cup of vegetable stock; 1/2 tablespoon of butter; Juice of one lemon; 1 Cup Israeli Couscous; 1 cup chicken stock; 1 bunch Scallions, diced (including green part)

Servings: persons

2 pieces of Tilapia (about 1 lb)
1 cup seasoned bread crumbs
1/4 cup Parmesan Cheese
Sea salt and black pepper to taste
Canola Oil (or some other oil suitable for cooking at high temperatures)
1 small jar quartered marinated artichokes (reserve marinade for later use)
1/2 cup cherry tomatoes, quartered
2 tablespoons of capers
1 small red onion, diced
4 cloves garlic, diced
1/2- 3/4 cup of vegetable stock
1/2 tablespoon of butter
Juice of one lemon
1 Cup Israeli Couscous
1 cup chicken stock
1 bunch Scallions, diced (including green part)

1
To prepare fish:
2
Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side.
3
If needed, add a tad more oil and saute onion and garlic until respectively translucent and golden. Add artichokes and saute for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste
4
To Prepare Couscous:
5
Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork.
6
Serving Instructions:
7
Serve fish over couscous and then spoon sauce over it all.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pieces of Tilapia (about 1 lb), 1 cup seasoned bread crumbs, 1/4 cup Parmesan Cheese, Sea salt and black pepper to taste, and more.

Yes, Pan Seared Tilapia With Artichoke, Caper, And Cherry Tomato Sauce & Israeli Couscous With Scallions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Tilapia With Artichoke, Caper, And Cherry Tomato Sauce & Israeli Couscous With Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions