March 2009 Roasted Tilapia with Orange-Parsley Salsa Note: All parts of the orange-juice, rind and pulp-flavor the quickly cooked fish. Add brown, basmati or jasmine rice for a side dish. 3 oranges (about 1 pound) 1/4 cups chopped fresh parsley, divided 2 Tbsp extra virgin olive oil, divided 3/4 tsp salt, divided 4 (6 oz) tilapia fillets 1/2 tsp freshly ground black pepper, divided (optional) 2 cups cooked rice 1. Grate 2 tsp orange rind. Peel and section oranges over a bowl, reserving 2 Tbp juice. Chop sections. Combine rind, chopped orange, 2 Tbsp parsley, 5 tsp oil, and 1/4 tsp salt in a bowl. Toss well. 2. Preheat oven to 400º 3. Sprinkle fish evenly with 1/4 tsp salt, 1/4 tsp black pepper. Place fish in an ovenproof skillet coated with remaining 1 tsp of oil. Bake at 400º for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 4. Combine 2 tsp reserved juice, remaining 2 Tbsp parsley, remaining 1/4 tsp salt, remaining 1/4 tsp pepper. Spoon 1/2 cup rice onto each of 4 plates; top with 1 fillet and 1/4 cup salsa. NUTRITION ANALYSIS counting the rice. Calories: 423 Fat 12 grams (2.6 sat) Protein 48 grams Carb: 33 grams Fiber: 3 grams Cholesterol 97 mg Sodium 543 mg Count as 6 very lean meats/protein, 2 fat, 1 fruit and 1 starch Not counting rice...changes 343 cals, 18 grams carb, 1 gram fiber 6 lean meats/protein, 2 fat, 1 fruit From Cooking Light Magazine, March 2009 Archived Recipes Copyright 2002-2009 Lisa Merrill