Baked Creole Tilapia with Red Beans

BAKED TILAPIA 

Fresh Thyme avocado cooking oil spray 

4 (5 to 6 oz.) tilapia fillets, thawed 

1 Tbsp. Fresh Thyme avocado oil 

1 tsp. Creole seasoning 

1 tsp. Fresh Thyme organic ground paprika 

Lime wedges 

Fresh cilantro, for garnish 

2 (8 oz.) pkg. microwavable jasmine rice, for serving 

Pickled red onions, for serving 

RED BEANS 

1 Tbsp. Fresh Thyme avocado oil 

1 cup seeded and chopped red bell pepper 

½ cup chopped red onion 

½ cup chopped celery 

2 cloves garlic, minced 

½ tsp. Creole seasoning 

1 tsp. Fresh Thyme organic ground paprika 

1 (15 oz.) can Fresh Thyme organic pinto beans, drained and rinsed 

1½ cups Fresh Thyme organic low-sodium chicken broth 

1. Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Spray with cooking oil spray; set aside.
2. Pat tilapia dry and place in prepared baking pan.
3. In a small bowl, stir together 1 Tbsp. oil, 1 tsp. Creole seasoning, and 1 tsp. paprika; brush mixture onto fish. Bake for 9 to 11 minutes or until fish flakes easily with a fork (145°F).
4. Meanwhile, for red beans, in a medium saucepan over medium heat, add 1 Tbsp. avocado oil, bell pepper, onion, and celery. Cook and stir for 2 to 3 minutes or until vegetables are just softened. Stir in garlic, ½ tsp. Creole seasoning, 1 tsp. paprika, pinto beans, and chicken broth. Reduce heat to medium-low and simmer for 5 to 6 minutes or until beans are tender and liquid is slightly reduced, stirring occasionally.
5. Meanwhile, prepare rice according to package directions; keep warm.
6. To serve, arrange tilapia on a platter; add lime wedges. Serve with rice, red beans, and pickled red onions. Garnish with cilantro, if desired. 

Each serving contains: 380 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 85 mg cholesterol, 1,060 mg sodium, 28 g carbohydrates, 2 g fiber, 3 g sugar, 43 g protein. Daily values: 25% vitamin D, 8% calcium, 15% iron, 20% potassium.