Herb-Crusted Tilapia with Squash Purée

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!