---    
title: Lebanese-Style Tilapia&TurmericRice  
servings: 4
source:  
  name: HelloFresh  
  url: https://www.hellofresh.com/recipes/lebanese-style-tilapia-turmeric-rice-658c27f253  
prep time: 15 minutes  
cook time: 20 minutes  
time required: 35 minutes  
difficulty: medium  
allergens:  
  - Tree Nuts  
  - Fish  
  - Shellfish  
tags:  
  - Protein Smart  
  - Calorie Smart  
  - Sodium Smart  
  - Mediterranean  
rating: 4.0  
rating_count: 1700  
source_chef: Mitchell Doumains  
review_highlights:  
  - theme: Flavor  
    text: "Many luxury of the turmeric rice and the spiced tilapia, though some found it bland and wished for a sauce to win. "  
  - theme: Ease of prep  
    text: "Simple to make, but a few noted the cooking times for components don't align perfectly."  
nutrition:  
  calories: 540  
  protein: 38  
  fat: 15  
  saturated fat: 2  
  carbohydrates: 63  
  sugar: 11  
  fiber: 6  
  cholesterol: 75  
  sodium: 540  
  potassium: 1000  
  calcium: 90  
  iron: 2.8  
image: "https://images.recipes.furrysalamander.com/Pescatarian%20Recipes/lebanese-style-tilapia-turmeric-rice.avif"
---  
Adjust rack to top position and preheat oven to 425 degrees. Heat a drizzle of @cooking oil{3%tsp} in a #small pot{} over medium-high heat. Add @jasmine rice{1%cup} and half the @turmeric{1%tsp} (all for 4 servings). Cook, stirring, until fragrant, ~{½%minutes}. Stir in @seafood stock concentrate{2%unit}, ¾ cup water (1½ cups for 4), and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, ~{15%minutes}– ~{18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Trim, peel, and cut @carrot{12%oz} on a diagonal into ¼-inch-thick pieces. Halve, peel, and slice @red onion{2%unit} into ¼-inch-wedges. Zest and quarter @lemon{2%unit}. Roughly chop @hazelnuts{1%oz}. Roughly chop @parsley{½%oz}. Toss carrots and onion on a #baking sheet{} with a drizzle of oil, ~{¼%tsp} of the @sugar{1%tsp}, a squeeze of lemon juice, salt, and new @black pepper{} to taste. Roast on top rack, ~{15%minutes}– ~{20%minutes}, until tender.

Meanwhile, pat @tilapia{22%oz} fillets dry with paper towels; season generously all over with @garlic powder{2%tsp}, half the @cumin{1%tsp}, salt, and pepper. In a #large pan, heat a large drizzle of oil over medium-high. Add tilapia and cook until browned and cooked through, ~{4%minutes}– ~{5%minutes} per side. Keep heat moderate if fish browns too fast.

Divide rice and roasted veggies between plates or shallow bowls. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side. Tilapia is fully cooked at 145°.