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Tilapia Gremolata

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  • 2 Tbsp. chopped flat-leaf parsley
  • 2 cloves garlic, finely chopped
  • 1 tsp. grated lemon peel
  • 2 Tbsp. lemon juice
  • 1 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
  • 4 Tbsp. olive oil
  • 4 medium yellow squash or zucchini, sliced
  • 3 medium carrots, sliced
  • 1 lb. tilapia fillets
  • 4 cups cooked brown rice

NUTRITIONAL INFORMATION

 

Amount per serving

Calories550
Calories from Fat170
Total Fat19g
Saturated Fat3.5g
Trans Fat0g
Polyunsaturated Fat2.5g
Monounsaturated Fat12g
Cholesterol55mg
Sodium520mg
Total Carbs64g
Dietary Fiber7g
Sugars7g
Protein32g
Vitamin D20%
Calcium6%
Iron15%
Potassium1207mg
Omega-30g
Omega-61g
Vitamin C70%
Vitamin A160%

  • 1 For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
TIP: Use vegetable peeler to easily cut vegetables into ribbons.