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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. olive oil
- 3 carrots (medium, peeled and cut into ribbons)
- 4 yellow squash (medium, and/or zucchini, cut into ribbons)
- 2 cloves garlic
- 2 Tbsp. lemon juice
- 1 tsp. grated lemon peel
- 2 Tbsp. flat leaf parsley (chopped)
- 4 cups brown rice
- 1 lb. tilapia fillet
- 1 knorr vegetarian vegetable bouillon cube (crumbled)
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Directions
- Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
- Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
- To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
- For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
- Microwave lemon juice, 2 tablespoons water and Knorr® Vegetarian Vegetable Bouillon Cube in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.
NutritionView More
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1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1000Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol55mg18% |
Sodium105mg4% |
Potassium1940mg55% |
Protein42g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate161g54% |
Dietary Fiber11g44% |
Sugars9g |
Vitamin A170% |
Vitamin C120% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 7 years ago
very tasty. made this meal for a nice break from heavy foods. make extra sauce because it reduces fast. all in all a very nice meal.