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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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon

    From the Test Kitchen

    A trio of juicy tomatoes, tart currants, and savory tomato chutney (which highlights a blend of tamarind, turmeric, and more) is cooked together to marry their flavors, then served over our 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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    Wellness Details

    Carb Conscious Mediterranean Diet 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Za’atar-Spiced Tilapia with Sautéed Vegetables & Tomato Pan Sauce
    Title
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 2 Tbsps Savory Tomato Chutney
    • 2 Tbsps Dried Currants
    • 1 Zucchini
    • 2 Tbsps Sliced Roasted Almonds
    • 4 oz Sweet Peppers
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 2 Skin-On Salmon Fillets
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    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 side with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, 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! 

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    Prepare the ingredients
    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. 

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

    Pat the fish dry with paper towels; season on both side with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, 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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