Apricot Soy Glazed Tilapia with Zucchini White Rice

Preheat oven to 200 F. Season your tilapia fillets with salt and pepper. In a dish add the flour and dredge the fish in the flour then pat excess off. The flour just helps to give the fish a nice brown crust. Set tilapia aside on a plate for a moment.

Heat olive oil in a nonstick pan over medium high heat. Add tilapia and cook 2 minutes per side. Use a wide spatula to flip, making sure not to break apart the fish. Each side should be slightly brown. Remove fish to an oven proof dish. Place in a warm oven at 200 F.

In a medium size bowl combine remaining tilapia ingredients (jam through cornstarch). Whisk together to combine and dissolve the cornstarch.

In the same pan you cooked the fish in add the sauce ingredients over medium heat. Stir until the sauce has thickened. Season with salt.

Remove tilapia from oven and spoon sauce over the fish to glaze. Garnish with sesame seeds and serve with the rice.

For the rice:

Meanwhile, in a medium pot. Heat olive oil over medium heat. Add the onion, garlic, and zucchini. Cook for 1 minute until garlic is fragrant. Add rice and stir to toast slightly, 1 minute. Add the water and bring to a simmer. Reduce heat, cover and cook for 20 minutes until rice is cooked and tender.