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Za'atar Tilapia & Vegetable Farro
with Harissa-Honey Glaze & Tzatziki
30 MIN
2 Servings
From the Test Kitchen
In this dish, flaky tilapia fillets are coated in herby za'atar, then a sweet and spicy glaze, which we're spooning over the fillets as they sear in the pan. You'll serve the fish over a hearty bed of farro with zucchini and tomatoes, and top it all off with almonds for an added crunch.
10-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
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Calories520 Cals (est.)
View Full Nutrition
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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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2 Tilapia Fillets
-
½ cup Semi-Pearled Farro
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2 cloves Garlic
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1 Zucchini
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4 oz Grape Tomatoes
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1 Tbsp Red Wine Vinegar Or Verjus Blanc
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1½ Tbsps Red Harissa Paste
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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½ oz Pickled Peppadew Peppers
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2 tsps Honey
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2 Tbsps Sliced Roasted Almonds
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. 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. Cover to keep warm.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the honey (kneading the packet before opening), harissa paste, and 1/4 cup of water.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook & glaze the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked vegetables, vinegar or verjus, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, season with salt and pepper if desired. Serve the finished farro topped with the glazed fish (including any glaze from the pan) and tzatziki. Garnish with the chopped peppers and almonds. Enjoy!
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. 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. Cover to keep warm.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the honey (kneading the packet before opening), harissa paste, and 1/4 cup of water.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook & glaze the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked vegetables, vinegar or verjus, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, season with salt and pepper if desired. Serve the finished farro topped with the glazed fish (including any glaze from the pan) and tzatziki. Garnish with the chopped peppers and almonds. Enjoy!
Tips from Home Chefs