Lemon Tilapia with Garlic Parsley Couscous
By Katecooks
Ingredients
- 1/2 large red onion, thinly sliced
- Juice of 1/2 lemon, plus 1/2 lemon cut lengthwise into 4 wedges
- Salt and Pepper
- 3 cloves garlic, thinly sliced
- 2 cups chicken broth
- One 10 oz box plain couscous
- 1/4 bunch flat leaf parsley, chopped
- 2 eggs
- 4-5 oz tilapia fillets
Details
Servings 4
Preparation
Step 1
1. In a small bowl, combine the onion and lemon juice and season with salt and pepper. In a med saucepan, heat 1 tbs olive oil over med heat. Add the garlic and cook for 1 min. Add the chicken broth, season with salt, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 min before fluffing with a fork.
2. On a shallow plate, beat the eggs with 1 tbs water. In a large nonstick skillet, heat 1 tbs olive oil over med-high heat. Working in w batches, season the fish with salt and pepper, then dip into the egg mix. turning to coat, add to the pan. Cook, turning once, until golden, about 5 min, transfer to paper towels to drain. Repeat with the remaining ingredients.
3. Divide the couscous among 4 plates. Arrange the fish on top and sprinkle with the pickled onion. Serve with the lemon wedges
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