Ingredients:
1 1/2 lb. zucchini
3 tbsp. olive oil, divided
kosher salt
pepper
4 small fillets tilapia (1 1/2 lbs.)
1 lemon, thinly sliced and seeded
2 cloves garlic, thinly sliced
1 tbsp. capers
1/2 c. fresh flat-leaf parsley, chopp ed
Steps to Make It:
Step 1: Heat oven to 475°F. Line large rimmed baking sheet with reusable baking mat or parchment paper. Using spiralizer, spiralize zucchini, or slice zucchini into thin ribbons.
Step 2: Transfer zucchini to prepared baking sheet; toss with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Roast 15 min. Increase heat to broil and continue to cook until golden brown, 3 to 4 min.
Step 3: Meanwhile, heat 1 tbsp. oil in large cast-iron skillet on medium-high. Season fish with 1/4 tsp. each salt and pepper and cook until just opaque throughout, 2 to 3 min. per side. Transfer to plates.
Step 4: Add remaining tbsp. oil to skillet along with lemon, garlic, and capers and cook, stirring occasionally, until garlic is golden brown and tender. Toss with parsley, then spoon over tilapia and serve with zucchini.
Follow us to see more useful information, as well as to give us more motivation to update more useful information for you.