All parts of the orange–juice, rind and pulp–flavor the quickly cooked fish. Substitute brown, basmati or jasmine rice, if you prefer.
Serves 4.
3 oranges (about 1 lb)
1/4 C chopped fresh parsley, divided
2 T extra-virgin olive oil, divided
3/4 t salt, divided
4 (6 oz) tilapia fillets
1/2 t freshly ground black pepper, divided
2 C hot cooked instant white rice
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1. Grate 2 t orange rind. Peel and section oranges over a bowl, reserving 2 T juice. Chop sections. Combine rind, chopped orange, 2 T parsley, 5 t oil, and 1/4 t salt in a bowl; toss well.
2. Preheat oven to 400 degrees.
3. Sprinkle fish evenly with 1/4 t salt and 1/4 t pepper. Place fish in an ovenproof skillet coated with remaining 1 t oil. Bake at 400 degrees for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine 2 T reserved juice, remaining 2 T parsley, remaining 1/4 t salt, remaining 1/4 t pepper, and rice. Spoon 1/2 C rice onto each of 4 plates; top with 1 fillet and 1/4 C salsa.
