Name: Baked Tilapia with Creamy Dijon Sauce & Carrot-Zucchini Rice Pilaf
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 6 medium carrots; 177 ml heavy whipping cream; 1 ½ cups jasmine rice; 1 ½ lemons; 1.02 kg tilapia fillet; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; salt

Baked Tilapia with Creamy Dijon Sauce & Carrot-Zucchini Rice PilafBaked Tilapia with Creamy Dijon Sauce & Carrot-Zucchini Rice Pilaf — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 tbsp capers

6 medium carrots

177 ml heavy whipping cream

1 ½ cups jasmine rice

1 ½ lemons

1.02 kg tilapia fillet

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Peel, trim, and small dice carrots. Place in a large bowl.

Trim and small dice zucchini. Add to the bowl with the carrot.

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions. Add to the bowl with the other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes.

While the veggies are cooking, using a strainer or colander, rinse the rice under cold, running water.

Add rice and water to the pot with the veggies, stir to combine, and bring to a boil over high heat. Once the liquid comes to a boil, cover the pot and reduce heat to low. Cook rice until liquid is mostly absorbed, 15-18 minutes. Once done, remove from heat and let it stand, covered, for 5 minutes.

Meanwhile, zest and juice lemons into a large baking dish.

Add cream, capers, Dijon, salt, and pepper to the baking dish with the lemon. Whisk to combine the sauce.

Pat tilapia dry with paper towels and add to the baking dish in a single layer. Turn to coat fish in sauce, then place in the oven and bake until the fish is cooked through, about 10 minutes. Remove from oven.

To serve, divide rice pilaf and fish between plates; spoon sauce over fish. Enjoy!

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