Lemon Tilapia with Tomato Lentil Pilaf

• tilapia filletpatted dry24 oz
• brown rice1 cup
• lentils3/4 cup
• tomatodiced2
• onionfinely diced1/2
• carrotfinely diced1
• garlicminced2 clove
• lemonjuiced1
• olive oil4 tsp
• dried oregano1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, carrot, and tomato, and mince the garlic. Rinse the brown rice and lentils separately under cool water.
2. 2Bring the brown rice, lentils, and enough water to cover them generously to a boil in a saucepan. Lower the heat, cover, and simmer for 25-30 minutes, until the rice is tender and the lentils are soft. Drain any excess water.
3. 3Warm the olive oil in a skillet over medium heat. Add the onion and carrot with a pinch of salt and cook for 4-5 minutes, until softened. Add the garlic and oregano and cook for 30-60 seconds, until fragrant. Stir in the tomato and cook for 3-4 minutes, until juicy and softened. Fold in the cooked rice and lentils, then taste and adjust with salt, pepper, and lemon juice.
4. 4Do not rinse the tilapia. Pat it dry, season both sides with kosher salt and black pepper, and place it on an oiled baking sheet. Bake at 425F for 10-14 minutes, until the fish flakes easily and reaches 145°F (63°C) in the thickest part.
5. 5Serve the tilapia over the tomato lentil pilaf and finish with the remaining lemon juice.