Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous
Easy Prep & Cleanup

Baked Tilapia & Za'atar Breadcrumbs

with Israeli Couscous

30 MIN
4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Tilapia

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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
      650 Cals (est.)
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    ingredients
    Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous
    Title
    • 4 Tilapia Fillets
    • 1 cup Pearl Couscous
    • ½ lb Grape Tomatoes
    • 2 Bell Peppers
    • 2 cloves Garlic
    • ⅓ cup Salsa Verde
    • 2 Tbsps Dried Currants
    • 1¼ cups Panko Breadcrumbs
    • 1 tsp Preserved Lemon Purée
    • 3 oz Feta Cheese
    • ¼ cup Labneh Cheese
    • 1 oz Salted Butter
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 4 oz Arugula
    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, and za'atar; season with salt and pepper. Stir to combine.

    Bake the fish & vegetables
    4 Bake the fish & vegetables

    Pat the tilapia dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned tilapia 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 tilapia 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.

    Finish the couscous & serve your dish
    6 Finish the couscous & serve your dish

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

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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    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, and za'atar; season with salt and pepper. Stir to combine.

    4 Bake the fish & vegetables

    Pat the tilapia dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned tilapia 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 tilapia 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 Finish the couscous & serve your dish

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

    Finish the couscous & serve your dish
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