Roasted Moroccan-Inspired Tilapia

A creamy yogurt sauce and fresh cilantro tops tasty roasted tilapia fillets and spiced chickpeas on a bed of white rice for a Moroccan-inspired dinner.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 560 Calories

Ingredients

• 1 ½ cups water
• ½ cup plain yogurt
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup long grain white rice
• ¼ cup extra-virgin olive oil
• 1 tablespoon ground paprika
• 4 cloves garlic, pressed
• 4 (5 ounce) fillets tilapia
• 2 medium Roma tomatoes, coarsely chopped
• 1 cup chopped fresh cilantro, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with parchment paper.

Step 2

Bring water and rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until tender, about 20 minutes.

Step 3

While the rice is cooking, mix olive oil, garlic, paprika, cumin, and cayenne pepper in a medium bowl. Pour 1 tablespoon spiced oil into a small bowl; whisk in yogurt and season with salt and pepper. Set yogurt sauce aside.

Step 4

Place tilapia fillets on the prepared baking sheet and rub with 2 tablespoons spiced oil.

Step 5

Add chickpeas, tomatoes, and 1/2 cup cilantro to the remaining spiced oil mixture; toss to coat. Pour onto the baking sheet around the tilapia. Season everything generously with salt and pepper.

Step 6

Roast in the preheated oven until tilapia is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on size.

Step 7

Fluff cooked rice with a fork and divide onto 4 plates. Place tilapia on rice and spoon chickpea mixture over top. Top with yogurt sauce and remaining cilantro.