Tilapia with Fresh Vegetables recipe

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Ingredients

¼ cup extra-virgin olive oil
¼ cup chopped fresh basil
2 large zucchini, cut into 1/4-inch slices
2 large yellow squash, cut into 1/4-inch slices
2 large tomatoes, cut into 1/4-inch slices
1 ounce baby bella mushrooms, sliced
1 tablespoon minced garlic
4 tilapia fillets
4 tablespoons chicken-flavored bouillon granules
1 pinch lemon pepper, or to taste

Nutrition Info

322.4 calories
carbohydrate: 15.6 g
cholesterol: 41.8 mg
fat: 17.1 g
fiber: 5.1 g
protein: 28.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1255.6 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine oil, basil, zucchini, squash, tomatoes, mushroom, and garlic in a large saucepan over medium heat. Sprinkle bouillon over mixture, stir, and cover. Cook and stir every 5 minutes until vegetables are completely wilted, about 15 minutes.

  2. Use a slotted spoon to remove vegetables from the gravy in the saucepan and transfer them to a bowl. Add tilapia to the gravy, sprinkle lemon pepper on top, and cover. Cook fish over medium heat about 5 minutes. Turn fish over and cook until fillets flake easily with a fork, about 5 minutes more. Serve vegetables and fish together.

Recipe Yield

4 fillets

Recipe Note

Simply one of my favorite meals when it comes to clean eating. Simplistic, easy, and delicious.

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