Lemon-flavored fish is paired with couscous for a light weeknight meal.
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4 (3- to 4-ounce) (3/4-inch thick) fresh or frozen tilapia fillets, thawed if frozen
2 tablespoons Land O Lakes® Butter, melted
2 cups baby spinach leaves
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon zest
1/4 cup freshly grated Parmesan cheese
1 (5.6-ounce) package dried couscous mix with toasted pine nuts
*Substitute other firm white fish fillets such as cod.
**Substitute your favorite flavor couscous.
Heat oven to 400°F. Grease 8-inch square baking dish.
Place fish fillets into prepared baking dish. Bake 10 minutes.
Melt butter in skillet until sizzling. Add spinach, parsley and lemon zest; cook 1 minute or just until spinach is wilted.
Top fish evenly with spinach mixture and Parmesan cheese. Continue baking 5-10 minutes or until fish flakes easily with fork.
Prepare couscous as directed on package while fish is baking. Serve fish with couscous.
- To make ahead, prepare fish fillets as directed. Cover; refrigerate up to 24 hours. Uncover; bake as directed. Couscous can be reheated in the microwave.
- This recipe is great to use when family members need to eat dinner at different times. Prepare the number of fish fillets you need at one time. Reheat individual portions of couscous.