A simple spring weeknight dinner recipe for lemon pepper tilapia with a fresh arugula salad and homemade gluten-free, dairy-free garlic herb croutons! Ready in 20 minutes or less so you have time to sit down and enjoy!
In a small bowl, combine the cubed bread, lemon juice, parsley, and garlic, mix.
Prepare the tilapia according to package directions and place on a baking sheet. Leave some room on the sheet for another piece of parchment to place your cubed bread on, and bake everything for about 15-18 minutes until fish is done.
In the meantime, shave the carrot in to long thing strands using a vegetable peeler, combine all veggies and lemon zest & juice in a large bowl, toss.
Once everything is done, divide the salad and croutons on to two plates, then top each plate with a tilapia fillet and lemon slices if desired.