Baked Tilapia with Couscous and Steamed Zucchini

Ingredients

• Tilapia fillet 6 oz
• Couscous 0.5 cup
• Zucchini 1 cup
• Olive oil 1 tbsp
• Water 0.5 cup
• Salt to taste
• Black pepper to taste
• Lemon juice 1 tsp

Method

1. Preheat the oven. Set your oven to 375°F (190°C) to preheat. This ensures it's ready when you place the tilapia inside.
   Tip: Preheating the oven before starting helps cook the fish evenly.
2. Prepare the tilapia. Pat the tilapia fillet dry with paper towels. Lightly brush both sides with half of the olive oil. Season with salt and black pepper to your liking. Optionally, drizzle lemon juice on top for a fresh flavor.
   Tip: Drying the fish helps the oil and seasoning stick better.
3. Bake the tilapia. Place the seasoned tilapia on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
   Tip: Check at 12 minutes to avoid overcooking; fish cooks quickly.
4. Cook the couscous. While the fish is baking, bring 0.5 cup of water to a boil in a small pot. Add a pinch of salt and the remaining olive oil. Remove from heat, stir in the dry couscous, cover tightly, and let it sit for 5 minutes. Then fluff with a fork to separate the grains.
   Tip: Covering the pot tightly traps steam, cooking the couscous perfectly.
5. Steam the zucchini. Slice the zucchini into thin rounds or half-moons. Place them in a steamer basket over boiling water, cover, and steam for about 5 minutes until tender but still slightly crisp.
   Tip: Avoid over-steaming to keep zucchini vibrant and slightly crunchy.
6. Plate and serve. Arrange the baked tilapia on a plate alongside the fluffy couscous and steamed zucchini. Optionally, drizzle a little extra olive oil or lemon juice over the zucchini for added flavor.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use fresh tilapia fillets for the best flavor and texture.
• Fluff couscous gently with a fork to avoid clumps and keep it light.