Herb and spice-rubbed baked tilapia is served over a bed of caramelized fennel, onions, and dried plums for a quick and easy weeknight dinner and delicious way to boost your seafood intake. Ready in under an hour, this recipe is gluten-free, dairy-free, egg-free, and nut-free.
1poundfennel bulbquartered, cored, and sliced crosswise into thin pieces (about 3 cups)
2medium onionspeeled, halved, and sliced crosswise into thin pieces (about 2 1/2 cups)
1cupchopped dried plumsprunes
1tablespoonlemon juice
2garlic clovesminced (about 2 teaspoons)
1/4teaspoonkosher salt
Freshly ground pepperto taste
Instructions
Preheat oven to 400° F. Coat a large baking dish with cooking spray.
In a small bowl, whisk 2 tablespoons olive oil with rosemary, marjoram, and chili powder to form a paste. Spread on tilapia fillets and set aside.
In prepared baking dish, toss fennel and onions with remaining tablespoon olive oil. Bake in the oven for 30 minutes, stirring halfway through.
Stir chopped dried plums into fennel and onion mixture and place tilapia fillets on top. Drizzle with lemon juice and sprinkle with minced garlic, salt, and pepper, to taste.
Cover baking dish with foil and return to oven. Bake 15 minutes, until fish is cooked through. To check whether fish is done, cut into it in the middle with a fork. If it's still tough, cover and return to the oven for 2 to 5 more minutes.
To serve, make a bed of fennel, onion, and dried plum mixture on a plate and top with fish fillet.