Roasted Moroccan-Inspired Tilapia

Tilapia roasted with chickpeas, tomato, & cilantro, topped with creamy yogurt sauce.

Ingredients

• 1 ½ cups water
• 1 cup long grain white rice
• 0.25 cup extra-virgin olive oil
• 4 cloves garlic, pressed
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 0.5 cup plain yogurt
• salt and ground black pepper to taste
• 4 (5 ounce) fillets tilapia
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 medium Roma tomatoes, coarsely chopped
• 1 cup chopped fresh cilantro, divided

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. Bring water and rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until tender, about 20 minutes.
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.
4. Place tilapia fillets on the prepared baking sheet and rub with 2 tablespoons spiced oil.
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.
6. Roast in the preheated oven until tilapia is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on size.
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.