Za’atar-Spiced Tilapia

with Sautéed Vegetables & Tomato Pan Sauce

30 MIN

2 Servings

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From the Test Kitchen

A vibrant trio of juicy tomatoes, tart currants, and savory tomato chutney (which highlights a blend of tamarind, turmeric, and more) is quickly cooked together to marry their flavors, then served over flaky spiced tilapia and sautéed vegetables.
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 600 Calories or Less

Nutrition

PER SERVING
Calories

380 Cals (est.)

fresh

ingredients

2 Tilapia Fillets
4 oz Grape Tomatoes
2 cloves Garlic
1 Zucchini
4 oz Sweet Peppers
2 Tbsps Savory Tomato Chutney
2 Tbsps Dried Currants
2 Tbsps Sliced Roasted Almonds
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; 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.

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!