
Very easy

Herb-Crusted Tilapia with Squash Purée
18 minutesPrep time
25 minutesCook time
540 cal.Per serving
Ingredients for 1

6 oz
Tilapia (fresh)

1/2 cup
Butternut squash (fresh, cubed)

1/2 cup
Wild rice blend (cooked)

1 tbsp
Bread crumbs (plain)

1/2 clove
Garlic

1 tsp
Parsley (fresh)

1 tsp
Dill (fresh)
Utensils
Oven, Stovetop, Pot (small), Knife
recipe
- Step 1
Preheat the oven to 350°F. In a pot of boiling salted water, cook the squash for 18-20 min, until tender. - Step 2
Meanwhile, wash & finely chop the parsley & dill. - Step 3
In a bowl, combine the chopped herbs, breadcrumbs & a drizzle of olive oil. Grate in the garlic & season with salt & pepper. Mix to combine. - Step 4
On a parchment paper-lined sheet tray, arrange the tilapia filets. Drizzle with olive oil & season with salt & pepper. Spread the herb mixture on top of the filets. Drizzle with olive oil again to encourage browning. Bake for 10-12 min, until the fish is cooked through. - Step 5
Meanwhile, prepare the wild rice blend according to package directions. - Step 6
When the squash is tender, reserve a small ladle of cooking water & drain the squash. - Step 7
Add the drained squash & reserved cooking water back to the same pot. Purée until smooth with an immersion blender, blender or food processor. If too thick, add a little water. Add the butter & season with salt & pepper. Mix & set aside. - Step 8
When the tilapia is cooked through, remove from the oven. The fish should be opaque & flake easily with a fork, while the crust should be golden brown & crispy. - Step 9
Serve the squash purée on a plate with the wild rice blend & herb-crusted tilapia. Garnish with fresh parsley or dill, if you have any left. Enjoy!