Roasted Moroccan-Inspired Tilapia
Tilapia roasted with chickpeas, tomato, & cilantro, topped with creamy yogurt sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1½ cups water
- 1cup long grain white rice
- ¼cup extra-virgin olive oil
- 4cloves garlic, pressed
- 1tablespoon ground paprika
- 1teaspoon ground cumin
- ½teaspoon cayenne pepper
- ½cup plain yogurt
- salt and ground black pepper to taste
- 4(5 ounce) fillets tilapia
- 1(15 ounce) can chickpeas, rinsed and drained
- 2medium Roma tomatoes, coarsely chopped
- 1cup chopped fresh cilantro, divided
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). 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.