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Tilapia Gremolata
Cook up Knorr's delicious Tilapia Gremolata made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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15 mins
Cooking Time
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30 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 550.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 64.0 g |
| Cholesterol (g) | 55.0 mg |
| Fat (g) | 19.0 g |
| Fiber (g) | 7.0 g |
| Iron (g) | 15.0 % |
| Monounsaturated Fat (g) | 12.0 g |
| Potassium (g) | 1207.0 mg |
| Protein (g) | 32.0 g |
| Saturated Fat (g) | 3.5 g |
| Sodium (g) | 520.0 mg |
| Sugars (g) | 7.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
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Microwave lemon juice, 2 tablespoons water and Knorr® Vegetarian Vegetable Bouillon Cubes in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.
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Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
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Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
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To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
Hints & Tips
TIP: Use vegetable peeler to easily cut vegetables into ribbons.
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