Sauteed Tilapia with Lemon Jasmine Rice

Sauteed Tilapia with Lemon Jasmine Rice:

2 tilapia fillets

1 cup jasmine rice (uncooked)

1/3 cup finely chopped parsley

zest of 1 lemon

2 tbsp lemon

Italian salad dressing (fat free)

1/4 tesp salt

1/4 tsp

1/4 tsp Old Bay Seasoning

1/4 tsp cumin

2 1/2 cups water

2 tbsp butter

1 large saute pan (for the fillet)

1 small pot (for the rice)

1/3 cup fresh grated parmesan cheese

Heat up your large saute pan on a medium-high heat. Pour in half of the bottle of Italian dressing and place the fillets on top. Sprinkle the top of the fillets with the seasoning. Cook for 4-6 minutes on each side or until the fillets becomes flakey (use a fork).

While the fillets are cooking start cooking your jasmine rice. Pour 2 1/2 cups water and 1 cup rice in a heated sauce pan, with the butter, lemon zest and lemon juice. Bring to a boil, cover, and simmer 15 minutes on low.

Serve the fillet on top of the jasmine rice. Sprinkle the parsley and parmesan cheese on top and zest more of the lemon over the dish.