Baked Tilapia with Lentils and Steamed Broccoli

Ingredients

• tilapia fillet 6 oz
• cooked lentils 1 cup
• broccoli florets 1 cup
• olive oil 1 tsp
• lemon juice 1 tbsp
• mixed herbs 1 tsp
• salt to taste
• black pepper to taste

Method

1. Preheat oven and prepare tilapia. Preheat your oven to 400°F (200°C). Place the tilapia fillet on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
   Tip: Using parchment paper makes cleanup easier and prevents fish from sticking.
2. Season the tilapia. Drizzle the tilapia with half of the olive oil and lemon juice. Sprinkle the mixed herbs, salt, and black pepper evenly over the fish. Gently rub the seasonings into the fillet to coat well.
   Tip: Be gentle when handling the fish to keep it intact.
3. Bake the tilapia. Place the baking sheet in the preheated oven and bake the tilapia for 12-15 minutes, or until the fish flakes easily with a fork and is opaque all the way through.
   Tip: Check the fish after 12 minutes to avoid overcooking.
4. Prepare the lentils. While the fish bakes, warm the cooked lentils in a small saucepan over low heat. Add the remaining olive oil, a pinch of salt, and a little black pepper. Stir occasionally until heated through.
   Tip: If lentils are dry, add a splash of water or broth to moisten while warming.
5. Steam the broccoli. Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 5-7 minutes until the broccoli is bright green and tender but still crisp.
   Tip: Avoid over-steaming to keep broccoli vibrant and retain nutrients.
6. Plate and serve. Arrange the baked tilapia on a plate alongside the warmed lentils and steamed broccoli. Optionally, squeeze extra lemon juice over the fish and broccoli for added freshness.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use fresh herbs and lemon juice for bright, fresh flavors.
• Check the fish early to avoid overcooking, which can make it dry.