Spanish-Spiced Tilapia with Vegetable Farro & Lemon-Garlic Yogurt

Spanish-Spiced Tilapia

with Vegetable Farro & Lemon-Garlic Yogurt

30 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe highlights the bold blend of traditional spices like paprika, coriander, and more that lends smoky flavor to our tilapia—perfectly contrasted by a swoosh of bright, creamy lemon yogurt and a layer of hearty farro mixed with sweet tomatoes and green beans

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spanish-Spiced Tilapia with Vegetable Farro & Lemon-Garlic Yogurt
Title
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain the tomatoes. Roughly chop the peppers. Combine in a bowl. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper and stir to combine. 

Cook the fish:
3 Cook the fish:

While the farro continues to cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. 

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

Add the cooked vegetables to the pot of cooked farro; season with salt and pepper and stir to combine. Divide the lemon-garlic yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain the tomatoes. Roughly chop the peppers. Combine in a bowl. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper and stir to combine. 

Prepare the ingredients:
Cook the fish:
3 Cook the fish:

While the farro continues to cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Turn off the heat. 

Cook the vegetables:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

Add the cooked vegetables to the pot of cooked farro; season with salt and pepper and stir to combine. Divide the lemon-garlic yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

Browse Steps
1 of 5