Tilapia With Tomatoes And Garbanzos Recipe

Name: Tilapia With Tomatoes And Garbanzos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup slivered onion (about 4 oz.); 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced; 1 can (14 1/2 oz.) crushed or diced tomatoes; 1 can (15 1/2 oz.) garbanzos, drained and rinsed; 1 tablespoon minced preserved lemon (see notes); 1/4 cup pitted oil-cured or other black olives; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/2 teaspoon each salt and pepper; 1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces; 1 1/2 cups couscous; 3 tablespoons chopped parsley

Servings: persons

1 tablespoon olive oil
1/2 cup slivered onion (about 4 oz.)
1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced
1 can (14 1/2 oz.) crushed or diced tomatoes
1 can (15 1/2 oz.) garbanzos, drained and rinsed
1 tablespoon minced preserved lemon (see notes)
1/4 cup pitted oil-cured or other black olives
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon each salt and pepper
1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces
1 1/2 cups couscous
3 tablespoons chopped parsley

1
Pour olive oil into a 10- to 12-inch frying pan (with 2-in.-tall sides) over medium-high heat. When hot, add onion and fennel and stir often until limp, about 8 minutes.
2
Stir in tomatoes, garbanzos, preserved lemon, olives, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer. Lay fish over vegetables; cover and cook, turning fish once, until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.
3
Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 cups water to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until water is absorbed and couscous is tender to bite, about 5 minutes.
4
Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.

212

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup slivered onion (about 4 oz.), 1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced, 1 can (14 1/2 oz.) crushed or diced tomatoes, and more.

Yes, Tilapia With Tomatoes And Garbanzos 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!

Tilapia With Tomatoes And Garbanzos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions