Baked Tilapia with Basmati Rice

Basmati rice topped with baked tilapia with a lemon butter sauce.

By: Aaron McCargo Jr., Celebrity Chef

Prep Time: 20 min
Cook Time: 1 hour

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound basmati rice
4 fillets baked tilapia and anchovy lemon butter

Basmati Rice
3/4 cup basmati rice, raw
1 3/4 cups water
1/4 teaspoon salt
1 1/4 teaspoon margarine

Anchovy Lemon Butter
1 tablespoon lemon juice
1 tablespoon anchovy fillets, canned
1 tablespoon unsalted butter
1 1/2 teaspoons cilantro leaves, minced
1/8 teaspoon ground black pepper
1 teaspoon grated lemon rind (zest)

Baked Tilapia and Anchovy Lemon Butter
3 1/2 tablespoons anchovy lemon butter
4 ( 3 to 5 ounces) tilapia fillets, raw
2 teaspoons Italian seasoning
2 tablespoons grated lemon rind (zest)
1 tablespoon olive oil
3 tablespoons Italian parsley leaves, minced

Allergens:

Fish, Milk, Soy

Nutritional Information

Directions:

Basmati Rice: Combine rice, water and salt. Bring to a boil. Cover and simmer for 45 to 50 minutes. Add margarine, Mix well.
Anchovy Lemon Butter: Heat a small sauté pan over medium heat until hot. Add anchovy fillets. Saute for 2 minutes or until anchovy fillets break apart. Add lemon juice, cook for 3 minutes, reduce heat and simmer for 2 minutes. Stir butter, cilantro and pepper into anchovies until melted. Remove from heat. Add lemon zest and mix.
Baked Tilapia and Anchovy Butter: Evenly sprinkle both sides of fillets with Italian seasoning and lemon zest. Heat oil in pan over medium high heat, add seasoned fillets. Cook for 2 to 3 minutes on each side until lightly golden brown.
For Service: Place 1/2 cup basmati rice on a plate, top rice with 1 fillet garnished with 1 teaspoon Italian parsley and 1 tablespoon anchovy lemon butter.