Harissa-Spiced Tilapia & Farro Bake with Lemon-Tahini Drizzle

This vibrant one-pan bake delivers bold Moroccan flavors with minimal effort. Nutty farro and chickpeas form a hearty base for harissa-rubbed tilapia fillets that cook to flaky perfection in 20 minutes. The bright lemon-tahini drizzle adds creamy contrast to the smoky spice - all while packing 25g protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 tilapia fillets (6oz each)
• 1 cup uncooked farro
• 2 cups vegetable broth
• 1 (15oz) can chickpeas, drained
• 2 cups fresh baby spinach
• 1 red onion, thinly sliced
• 3 tbsp harissa paste (divided)
• 1/4 cup tahini
• Juice of 1 lemon + zest
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F. Grease a 9x13 baking dish.
2. Rinse farro under cold water. Spread in baking dish with broth, chickpeas, spinach, onion, 1 tbsp harissa, paprika, and 1/2 tsp salt.
3. Cover tightly with foil and bake for 15 minutes.
4. Pat tilapia fillets dry. Mix remaining harissa with olive oil and brush over fish. Season with pepper.
5. Remove baking dish from oven. Uncover and stir farro mixture. Place tilapia on top.
6. Return to oven uncovered. Bake 10-12 minutes until fish flakes easily.
7. While baking, whisk tahini with lemon juice/zest, garlic, and 3-4 tbsp water until smooth.
8. Drizzle sauce over baked fish and farro. Garnish with extra lemon zest.

Chef's Note

For crispier fish skin, broil the last 2 minutes. Soak farro overnight to reduce baking time by 5 minutes.

Make-Ahead Tips

Store assembled (unbaked) dish refrigerated up to 24 hours. Add 3-5 minutes baking time.

Substitutions

Quinoa for farro • Salmon for tilapia • Greek yogurt + lemon for tahini sauce