Fish, tilapia, baked tilapia fillets with couscous 1 OLYMPUS DIGITAL CAMERA

one 10 ounce box couscous

½ cup slivered almonds

¼ cup sun-dried tomatoes, finely chopped

1 tablespoon ground cumin

salt and pepper

¼ cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced

four 8 ounce tilapia fillets

3 tablespoons chopped flat-leaf parsley

  1. Preheat the oven to 375*. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the ¼ cup olive oil and the lemon juice.
  2. Drizzle 1 tablespoon olive oil over the bottom of a 9 by 13 inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season it with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2-1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with parsley.

from Rachael Ray

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