Tilapia Gremolata

• 4 tablespoons olive oil
• 3 carrots medium, peeled and cut into ribbons
• 4 yellow squash medium, and/or zucchini, cut into ribbons
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 2 tablespoons flat leaf parsley chopped
• 4 cups brown rice
• 1 pound tilapia fillet
• 1 knorr vegetarian vegetable bouillon cube crumbled

1. Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
2. Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
3. To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
4. For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
5. Microwave lemon juice, 2 tablespoons water and Knorr(R) Vegetarian Vegetable Bouillon Cube in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.

olive oil, carrots, zucchini, garlic, lemon juice, flat leaf parsley, brown rice, fillet, knorr vegetarian vegetable bouillon

Taken from www.yummly.com/recipe/Tilapia-gremolata-302969 (may not work)