Lemon Garlic Tilapia
Parmesan "Polenta" with Roasted Tomatoes
Ingredients
- 2 Tbsp butter
- 4 cloves garlic, finely minced
- 1 Tbsp lemon juice
- 4 (5-oz) tilapia filets
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Melt butter over low heat in a small skillet. Add garlic, and sauté about 1 minute, being careful not to burn. Add lemon juice, and remove from heat.
- Place fish in a lightly greased baking dish; top with lemon butter, salt, and pepper.
- Bake 15 minutes or until fish flakes with a fork. Top with parsley before serving.
Side Dish Ingredients
- 2 (12-oz) pkg frozen cauliflower florets
- ¼ cup heavy cream
- ½ tsp garlic powder
- 1 tsp kosher salt, divided
- ¾ cup freshly grated Parmesan cheese
- 1 pint grape tomatoes
- 3 Tbsp olive oil
- ¼ tsp pepper
Side Dish Instructions
- Preheat broiler. Cook cauliflower according to package directions in saucepan.
- Process cauliflower, cream, garlic powder, and ½ tsp salt in a food processor until smooth, scraping sides as needed.
- Return processed cauliflower to saucepan over low heat; stir in cheese.
- Toss together tomatoes, oil, ½ tsp salt and pepper on a rimmed baking sheet; broil 5 minutes or until blistered.
- Serve tomatoes over polenta.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
221
|
285
|
506
|
| Fat (g) | 11 | 22 | 33 |
| Sat. Fat (g) | 6 | 8 | 14 |
| Protein (g) | 29 | 14 | 43 |
| Carb (g) | 0 | 11 | 11 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 383 | 904 | 1287 |
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