Roasted Tilapia with Orange-Parsley Salsa

(4 servings)


Preheat oven to 400°. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt and pepper. Place fish in ovenproof skillet coated with olive oil. Bake for 14 minutes. Combine 2 tablespoons of reserved juice, 2 tablespoons parsley, 1/4 tsp salt, 1/4 tsp of pepper and rice. Drizzle fish with blood orange extra virgin olive oil.

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