Pan-Seared Tilapia with Grains, Spinach and Romesco Butter

This bright and satisfying bowl brings together tender pan-seared tilapia with a hearty mix of grains, spinach and sweet peas. Tossed with fresh basil, parsley, lemon and toasted almonds, the grain salad is both nutritious and delicious. A dollop of smoky romesco butter adds depth and ties all the flavors together beautifully.

Perfect for busy weeknights, this recipe comes together in just 20 minutes and is packed with protein and fiber. It’s a wholesome, restaurant-quality meal you can easily make at home.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place 2 tablespoons butter in a small microwave-safe bowl and let come to room temperature. Wash and dry produce. Roughly chop parsley. Quarter the lemon. Massage the grain blend package to separate grains, then partially open and microwave until heated through, about 1½-2 minutes. Be careful when handling the hot pouch.
2. Transfer the cooked grains to a large bowl. Add spinach, peas, almonds, garlic powder, half the parsley, basil paste, a squeeze of lemon juice, 2 tablespoons olive oil, salt and pepper. Stir until the spinach begins to wilt. Set aside.
3. Pat tilapia dry with paper towels and season all over with fry seasoning, salt and pepper. Sprinkle both sides with flour and press to adhere. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add tilapia and cook until lightly browned, 2-3 minutes. Flip and cook until opaque and cooked through, another 2-3 minutes. Transfer to a plate.
4. Microwave the butter until softened, about 5-10 seconds. Stir in romesco sauce and the remaining parsley. Divide the grain salad between bowls. Top with tilapia and dollop with romesco butter. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other mild white fish like cod or sole. Adjust cooking time as needed.

How do I store leftovers?

Store the grain salad and cooked tilapia separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.

Is this recipe gluten-free?

The recipe uses flour for dredging, which contains gluten. For a gluten-free version, use a gluten-free flour blend or almond flour.