Baked Tilapia with Grilled Vegetables and Cauliflower Rice: A Mediterranean Symphony of Flavors and Nutrients

Ingredients: A Symphony of Nature's Flavors

• 4 tilapia fillets (about 180g each)
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 cloves of minced garlic
• 1 tablespoon extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper to taste
• 1/2 cup chopped fresh parsley leaves

For the Cauliflower Rice:

• 1 cup cauliflower florets
• 1/2 cup vegetable broth
• 1/4 cup coconut milk
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste

Preparation Method: A Step-by-Step Culinary Journey

1. Preheat the oven to 200°C. Line a baking sheet with aluminum foil.
2. Prepare the vegetables: In a large bowl, combine the zucchini slices, bell pepper, onion, broccoli, and cauliflower. Season with olive oil, salt, black pepper, and minced garlic. Spread the vegetables on the foil-lined baking sheet.
3. Season the tilapia: In a shallow dish, mix together the lemon juice, salt and black pepper. Dredge the tilapia fillets in the mixture, making sure they are well seasoned.
4. Bake the fish and vegetables: Arrange the tilapia fillets on top of the vegetables on the baking sheet. Bake for 20-25 minutes, or until the tilapia is cooked through and the vegetables are tender and golden brown.
5. Prepare the cauliflower rice: While the fish and vegetables are baking, prepare the cauliflower rice. In a medium saucepan, heat the olive oil over medium heat. Add the cauliflower florets and cook for 5 minutes, stirring frequently.
6. Add the vegetable broth and coconut milk: Pour the vegetable broth and coconut milk into the pan with the cauliflower. Cover the pan and cook over low heat for 10 minutes, or until the cauliflower is tender and the liquid has been absorbed.
7. Season the cauliflower rice: Season the cauliflower rice with salt and black pepper to taste.