Za’atar-Spiced Tilapia with Sautéed Vegetables & Tomato Pan Sauce

Za’atar-Spiced Tilapia

with Sautéed Vegetables & Tomato Pan Sauce

30 MIN
2 Servings
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30g Of Protein
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From the Test Kitchen

A vibrant trio of juicy fresh tomatoes, tart currants, and savory tomato chutney (which itself highlights an Indian-style blend of tamarind, turmeric, and more) is quickly cooked together to marry their flavors, then served over our flaky spiced tilapia.
7 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
fresh
ingredients
Za’atar-Spiced Tilapia with Sautéed Vegetables & Tomato Pan Sauce
Title
  • 2 Tilapia Fillets
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Dried Currants
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

Cook the zucchini & peppers:
2 Cook the zucchini & peppers:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 145°F.

Make the tomato pan sauce & serve your dish:
4 Make the tomato pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato chutney (carefully, as the liquid may splatter), currants, and 1/4 cup of water. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked zucchini and peppers topped with the cooked fish and tomato pan sauce. Garnish with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

2 Cook the zucchini & peppers:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the zucchini & peppers:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 145°F.

4 Make the tomato pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato chutney (carefully, as the liquid may splatter), currants, and 1/4 cup of water. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked zucchini and peppers topped with the cooked fish and tomato pan sauce. Garnish with the almonds. Enjoy!

Make the tomato pan sauce & serve your dish:
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