Seared Tilapia With Spiralized Zucchini

A bright, plant-powered recipe to make weeknight cooking more interesting.

Ingreadient

• 1 1/2 lb. zucchini
• 3 Tbsp. olive oil, divided
• kosher salt
• pepper
• 4 small fillets tilapia (1 1/2 lbs.)
• 1 lemon, thinly sliced and seeded
• 2 cloves garlic, thinly sliced
• 1 Tbsp. capers
• 1/2 c. fresh flat-leaf parsley, chopped

Direction

1. Heat oven to 475°F. Line large rimmed baking sheet with reusable baking mat or parchment paper. Using spiralizer, spiralize zucchini, or slice zucchini into thin ribbons.
2. Transfer zucchini to prepared baking sheet; toss with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Roast 15 min. Increase heat to broil and continue to cook until golden brown, 3 to 4 min.
3. Meanwhile, heat 1 tbsp. oil in large cast-iron skillet on medium-high. Season fish with 1/4 tsp. each salt and pepper and cook until just opaque throughout, 2 to 3 min. per side. Transfer to plates.
4. Add remaining tbsp. oil to skillet along with lemon, garlic, and capers and cook, stirring occasionally, until garlic is golden brown and tender. Toss with parsley, then spoon over tilapia and serve with zucchini.