Lebanese-Style Tilapia & Turmeric Rice

🥘 Ingredients

• black pepper
  1 tsp
• carrot (diagonally into ¼-inch pieces)
  2
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic powder
  1 tsp
• hazelnuts
  2 tbsp
• jasmine rice
  ¾ cup
• lemon
  1
• parsley
  2 tbsp
• red onion (into ¼-inch wedges)
  1
• salt
  1 tsp
• seafood stock concentrate
  1 unit
• sugar
  ¼ tsp
• tilapia (dry with paper towels)
  2 fillets
• turmeric
  1 tsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add jasmine rice and half the turmeric . Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in seafood stock concentrate , ¾%cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: ¾ cup, turmeric: 1 tsp, seafood stock concentrate: 1 unit, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Trim, peel, and cut carrot . Halve, peel, and slice red onion . Zest and quarter lemon . Roughly chop hazelnuts . Roughly chop parsley . Toss carrots and onion on a baking sheet with a drizzle of cooking oil, ¼ tsp sugar , a squeeze of lemon juice, salt, pepper, and as much lemon zest as you like. Roast on top rack until tender ⏱️ 20 minutes .

   carrot: 2 (diagonally into ¼-inch pieces), red onion: 1 (into ¼-inch wedges), lemon: 1, hazelnuts: 2 tbsp, parsley: 2 tbsp, sugar: ¼ tsp
3. 

   3

   Meanwhile, pat tilapia and season generously all over with garlic powder , half the cumin , salt, and black pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tilapia and cook until browned and cooked through ⏱️ 6 minutes per side. Lower heat to medium if fish starts to brown too quickly.

   tilapia: 2 fillets (dry with paper towels), garlic powder: 1 tsp, cumin: 1 tsp, black pepper: 1 tsp
4. 

   4

   Divide rice and roasted veggies between plates or shallow bowls in separate sections. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side.