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Za’atar-Spiced Tilapia
with Sautéed Vegetables & Tomato Pan Sauce
30 MIN
2 Servings
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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Dietary Information
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories530 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 oz Grape Tomatoes
-
2 cloves Garlic
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2 Tbsps Savory Tomato Chutney
-
2 Tbsps Dried Currants
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1 Zucchini
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2 Tbsps Sliced Roasted Almonds
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4 oz Sweet Peppers
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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2 Skin-On Salmon Fillets
time-saving
tips & techniques
step-by-step
instructions
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 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!
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 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!
Tips from Home Chefs