Baked Tilapia with Coconut-Lime Rice and Asparagus

Name: Baked Tilapia with Coconut-Lime Rice and Asparagus
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 8 tilapia fillets (6-ounce); 2 tablespoon olive oil; 2 limes (halved); 1 teaspoon dried oregano; 1 teaspoon cumin; 0.5 teaspoon paprika; 1 teaspoon salt (divided); 0.5 teaspoon black pepper; 1.5 pound fresh asparagus (trimmed); 3 cup instant white rice (uncooked); 2 can full-fat coconut milk; 2 cup water; 0.25 cup fresh cilantro (chopped)

Flaky tilapia fillets baked with a zesty lime and herb seasoning, served alongside aromatic coconut-lime rice and tender, crisp roasted asparagus.

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 8
Cuisine: Latin
Difficulty: Easy
Cost: $5.18/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Cholesterol
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

8 tilapia fillets (6-ounce)
2 tablespoon olive oil
2 limes (halved)
1 teaspoon dried oregano
1 teaspoon cumin
0.5 teaspoon paprika
1 teaspoon salt (divided)
0.5 teaspoon black pepper
1.5 pound fresh asparagus (trimmed)
3 cup instant white rice (uncooked)
2 can full-fat coconut milk
2 cup water
0.25 cup fresh cilantro (chopped)

Instructions

Preheat oven to 400°F. Lightly grease a large baking sheet. Pat tilapia fillets dry with paper towels.
In a small bowl, combine 1 tablespoon olive oil, the juice of 1 lime, dried oregano, cumin, paprika, 1/2 teaspoon salt, and black pepper. Brush the mixture evenly over both sides of the tilapia fillets.
Arrange the seasoned tilapia on one side of the prepared baking sheet. Toss the trimmed fresh asparagus with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Place asparagus on the other side of the baking sheet.
Bake for 12-15 minutes, or until the tilapia is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
While the fish and asparagus bake, combine instant white rice, both cans of full-fat coconut milk, and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until liquid is absorbed and rice is tender. Stir in the juice of the remaining 1/2 lime and the remaining 1/4 teaspoon salt.
Serve the baked tilapia and asparagus immediately with the coconut-lime rice. Garnish with chopped fresh cilantro.

Notes

Using instant rice significantly cuts down on cooking time for this complete meal. Ensure asparagus is trimmed well for optimal texture.

Nutrition (per serving)

Calories: 481
Protein: 36.9 g
Carbohydrates: 37 g
Fat: 20.9 g
Fiber: 2.6 g
Sodium: 387 mg
Saturated Fat: 15.9 g
Sugar: 5.7 g
Cholesterol: 68 mg