Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous

Baked Tilapia & Za'atar Breadcrumbs

with Israeli Couscous

30 MIN
4 Servings
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From the Test Kitchen

A vibrant duo of fresh, juicy tomatoes and bell peppers is quickly baked together in the oven to marry their flavors, then topped with tilapia and dynamic za'atar breadcrumbs––all in one baking dish.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous
Title
  • 4 Tilapia Fillets
  • 1 cup Pearl Couscous
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 2 Bell Peppers
  • ⅓ cup Salsa Verde
  • 2 Tbsps Dried Currants
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 1 oz Butter
  • 5.3 oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ¼ cup Labneh Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Start the vegetables
2 Start the vegetables

Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl of melted butter, add the chopped garlic, breadcrumbs, za'atar, and mayonnaise; season with salt and pepper. Stir to combine.

Bake the fish & vegetables
4 Bake the fish & vegetables

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned fish on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 8 to 10 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the couscous
5 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Dress the couscous & serve your dish
6 Dress the couscous & serve your dish

To the pot of cooked couscous, add the salsa verde, currants, and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked fish and vegetables topped with the lemon labneh. Serve the dressed couscous on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

2 Start the vegetables

Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Start the vegetables
Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl of melted butter, add the chopped garlic, breadcrumbs, za'atar, and mayonnaise; season with salt and pepper. Stir to combine.

4 Bake the fish & vegetables

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned fish on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 8 to 10 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Bake the fish & vegetables
Cook the couscous
5 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Dress the couscous & serve your dish

To the pot of cooked couscous, add the salsa verde, currants, and feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked fish and vegetables topped with the lemon labneh. Serve the dressed couscous on the side. Enjoy!

Dress the couscous & serve your dish
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