Lebanese-Style Tilapia&TurmericRice

🥘 Ingredients

• black pepper
• carrot
  12 oz
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic powder
  2 tsp
• hazelnuts
  1 oz
• jasmine rice
  1 c
• lemon
  2 unit
• parsley
  ½ oz
• red onion
  2 unit
• salt
• seafood stock concentrate
  2 unit
• sugar
  1 tsp
• tilapia
  22 oz
• turmeric
  1 tsp

🍳 Cookware

• small pot
• baking sheet
• large

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 (all for 4 servings). Cook, stirring, until fragrant, ⏱️ ½ minutes . Stir in seafood stock concentrate , ¾ cup water (1½ cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until tender, ⏱️ 15 minutes – ⏱️ 18 minutes . Keep covered off heat until ready to serve.

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

   2

   While rice cooks, wash and dry produce. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Halve, peel, and slice red onion into ¼-inch-wedges. Zest and quarter lemon . Roughly chop hazelnuts . Roughly chop parsley . Toss carrots and onion on a baking sheet with a drizzle of oil, ⏱️ ¼ tsp of the sugar , a squeeze of lemon juice, salt, and new black pepper to taste. Roast on top rack, ⏱️ 15 minutes – ⏱️ 20 minutes , until tender.

   carrot: 12 oz, red onion: 2 unit, lemon: 2 unit, hazelnuts: 1 oz, parsley: ½ oz, sugar: 1 tsp, black pepper
3. 

   3

   Meanwhile, pat tilapia fillets dry with paper towels; season generously all over with garlic powder , half the cumin , salt, and pepper. In a large pan, heat a large drizzle of oil over medium-high. Add tilapia and cook until browned and cooked through, ⏱️ 4 minutes – ⏱️ 5 minutes per side. Keep heat moderate if fish browns too fast.

   tilapia: 22 oz, garlic powder: 2 tsp, cumin: 1 tsp
4. 

   4

   Divide rice and roasted veggies between plates or shallow bowls. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side. Tilapia is fully cooked at 145°.