(4 servings)

Ingredients:

• 3 medium oranges

• 1/4 cup fresh parsley

• 2 Tbsp Beyond the Olive Blood orange extra virgin olive oil

• 3/4 tsp salt, divided

• 4 tilapia fillets

• 1/2 tsp black pepper, divided

• 1 tsp Beyond the Olive Arbequina extra virgin olive oil

• 2 cups hot cooked white rice

•  

Preheat oven to 400°. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt and pepper. Place fish in ovenproof skillet coated with olive oil. Bake for 14 minutes. Combine 2 tablespoons of reserved juice, 2 tablespoons parsley, 1/4 tsp salt, 1/4 tsp of pepper and rice. Drizzle fish with blood orange extra virgin olive oil.

Photo source: Myrecipes.com