| 16 | 35 | 409 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 4 |
| 1/3 cup | Parsley, fresh (chopped) |
| 2 tbsp | Extra virgin olive oil |
| 2 tsp | Paprika |
| 1 tsp | Saffron (about 5 threads crushed, optional) |
| 1 tsp minced | Ginger root |
| 1 whole lemon(s) | Lemon juice |
| 4 fillet | Tilapia |
| 1 can(s) (14oz) | Diced tomatoes, canned |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Cumin |
| 1 dash | Black pepper |
| 1 dash | Kosher salt |
| 4 medium | Carrots (peeled, sliced diagonally in 1/4-inch pieces) |
| 1 medium | White onion (thinly sliced) |
| 12 medium | Green olives (or black olives, pitted) |
| 3 cup | Brown rice, medium-grain, cooked |
1. Heat oven to 375° F.
2. Mix parsley, olive oil, paprika, saffron, ginger and lemon juice together and marinate fish for at least 15 minutes.
3. Meanwhile, in a casserole dish combine tomatoes, garlic, cumin, salt, pepper, carrots, onion and olives and cover with foil. Bake for 15 minutes.
4. Take out dish and put fish on top, and spoon some of the juices over the fish.
5. Bake uncovered for another 15-20 minutes.
6. Serve over warmed brown rice.
Fish
is a great source of protein and Omega 3 fatty acids!
| Grain | 1.4 |
| Meat | 1.2 |
| Vegetables | 2.3 |
