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Roasted Tilapia with Orange-Parsley Salsa

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Member since 2009

Serves 4 | Prep Time 10 | Cook Time 20


3 oranges (about 1 pound)
1/4 c chopped fresh parsley, divided
2 T. EVOO, divided
3/4 t. salt, divided
4 (6-oz) tilapia fillets
1/2 t. freshly ground black pepper, divided
2 cups hot cooked instant white rice (I prefer Jasmine rice)

Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Chop sections. Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well

Preheat ovent to 400

Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil. Bake at 400 for 14 minutes or until fish flakes easily when tested with a fork.

Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates; top with 1 fillet and 1/4 cup salsa

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