The key to this super-simple recipe is the ingredients. Use good fish, fresh lemons, lime and herbs, good olive oil and a fantastic curry—not all curries are created equal. We, of course, recommend our own Everything Nice Indian Curry, but in any case, make sure you use a high-quality spice. When the ingredients are this few, quality makes a huge difference. 

SUPER SIMPLE CURRIED TILAPIA WITH CILANTRO LIME COUSCOUS 

WHAT YOU NEED: 

4 Tilapia loins, although this recipe will work with any fish at all 

1 TBS Everything Nice Indian Curry 

1 Tsp Olive Mill Extra Virgin Lemon Olive Oil 

Juice from 1 Lemon 

1 Lemon, sliced 

1 cup Israeli Couscous (you can also use rice or your favorite grain here) 

1 Bay Leaf 

2 Limes, zested then juiced (you will use both zest and juice) 

1 TBS cilantro, or more to taste (if you hate cilantro, use basil) 

Parchment Paper

WHAT YOU DO: 

-Preheat oven to 400 degrees. 

-Cook Couscous (or your grain choice) according to package directions, EXCEPT substitute some of the cooking water with the lime juice, and add one bay leaf. 

-While the grain cooks, blend lemon juice with lemon oil and the Everything Nice Indian Curry to make a nice paste. 

-Rub the paste on both sides of the fish, and place fish on parchment paper-lined pan (I used a cookie sheet, but whatever pan you prefer will work). Place lemon slices on top of the fish. 

-Bake the fish until it's just done, about 15-20 minutes. 

-When the grain is done, add lime zest and cilantro (or basil if you hate cilantro) and stir well. Add salt and pepper to taste if you like. 

-Portion out the couscous (or whatever you used) and the fish into four containers, and you've got four healthy and satisfying lunches to help you breeze through the week. If you don't mind eating the same lunch every day. Which you won't. Because this is really good!

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