Roasted Moroccan-Inspired Tilapia
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Ingredients
- 1 ½ cups water
- 1 cup long grain white rice
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, pressed
- 1 Tbs ground paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ cup plain yogurt
- salt and ground black pepper to taste
- 4 (5 oz) fillets tilapia
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 med Roma tomatoes, coarsely chopped
- 1 cup chopped fresh cilantro, divided
Directions
- Step 1
Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
- Step 2
Bring water and rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until tender, about 20 minutes.
- Step 3
While the rice is cooking, mix olive oil, garlic, paprika, cumin, and cayenne pepper in a medium bowl. Pour 1 tablespoon spiced oil into a small bowl; whisk in yogurt and season with salt and pepper. Set yogurt sauce aside.
- Step 4
Place tilapia fillets on the prepared baking sheet and rub with 2 tablespoons spiced oil.
- Step 5
Add chickpeas, tomatoes, and 1/2 cup cilantro to the remaining spiced oil mixture; toss to coat. Pour onto the baking sheet around the tilapia. Season everything generously with salt and pepper.
- Step 6
Roast in the preheated oven until tilapia is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on size.
- Step 7
Fluff cooked rice with a fork and divide onto 4 plates. Place tilapia on rice and spoon chickpea mixture over top. Top with yogurt sauce and remaining cilantro.