Broiled Lemon Tilapia with Toasted Pine Nuts
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 580 cal · 44g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: cheese
Broiled Lemon Tilapia with Toasted Pine Nuts is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $24 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Eggs · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 1½ lb tilapia fillets
- ½ cup mayonnaise
- 2 oz Parmesan cheese
- 2 count lemons
- 2 count broccoli crowns
- 2 count zucchini
- ½ cup pine nuts
- ½ tsp dried basil
- ½ tsp onion powder
- 2 tbsp olive oil
- 1 tsp salt
Steps
- Set the oven to broil on high with a rack 6 inches from the heat. Line a sheet pan with foil. Grate the Parmesan and zest one lemon, then cut both lemons into wedges.
- Stir together the mayo, Parmesan, lemon zest, basil, onion powder, and 1/4 teaspoon pepper. Pat the tilapia dry, season with 1/2 teaspoon salt, lay on the sheet pan, and spread the mayo mixture evenly over the tops.
- Toast the pine nuts in a dry large skillet over medium heat for 2 to 3 minutes, shaking constantly, until golden. Pour onto a plate.
- Cut the broccoli into small florets and the zucchini into half-moons. Heat the oil in the same skillet over medium-high and cook the vegetables with 1/2 teaspoon salt and 1/4 teaspoon pepper for 7 to 8 minutes, stirring occasionally, until browned and tender.
- Broil the tilapia 7 to 9 minutes, without flipping, until the topping is golden and bubbly and the fish flakes easily (145°F).
- Squeeze lemon over the vegetables and scatter with the pine nuts. Serve alongside the fish with extra lemon wedges.
- Picky eater tip: Serve the plain broccoli and zucchini with the fish. Scrape off the topping if needed.
- Make ahead: Mix the topping and cut the vegetables up to a day ahead and keep them covered in the fridge. Store the toasted pine nuts at room temperature.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 38 g
- Saturated fat
- 7 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop