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Directions

PREHEAT oven to 425˚. Bake fish for 20 to 22 minutes.

POUR olive oil into a medium size sauce pan and place on medium-high heat for 1 to 2 minutes, while fish fillets are baking.

ADD sun-dried tomatoes, asparagus and artichokes. Sauté for 1 minute.

ADD vegetable broth and spice packet from the couscous package. Bring mixture to a boil. Remove pot from heat.

STIR in couscous and cover pot with a tight-fitting lid. Set pot aside (do not return to heat) until fish fillets are finished baking (at least 5 minutes).

FLUFF couscous mixture with fork. Spoon couscous on to plate, top with fish fillet and serve.

From Terri M: I sprinkle Parmesan cheese on top to complement the parmesan couscous flavor.

From Janice S: I place a few kalamata olives on each plate before serving.

From Rachel M: I sprinkle Parmesan on the tilapia and then bake it.

Ingredients

1 package SeaPak® Artichoke Pesto Tilapia

1 carton (10 oz) parmesan couscous

2 Tablespoons olive oil

1 cup fresh asparagus, chopped

1 can (14 oz) quartered artichoke hearts, very well drained

1 can (14 oz) vegetable broth

1/4 cup marinated sundried tomatoes, diced

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