Lemon Pepper Tilapia + Spring Arugula Salad & Garlic Herb Croutons

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!


  • 2 Bumble Bee SuperFresh® Tilapia with Lemon, Pepper, & Herb Fillets
  • Croutons:
  • 2 Slices Gluten-Free "Rye" Style Bread (cubed)
  • 1 Tsp Lemon Juice
  • 1 Tsp Dried Parsely
  • 1/2 Tsp Minced Garlic
  • Salad:
  • 1 Large Carrot
  • 4 Cups Arugula
  • 1/2 Cup Sliced Yellow Bell Pepper
  • 1/2 Cup Chopped Hearts of Palm
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • Lemon Slices (to serve)


  1. Preheat the oven to 400°F.
  2. In a small bowl, combine the cubed bread, lemon juice, parsley, and garlic, mix.
  3. 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.
  4. 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.
  5. 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.