Tilapia with Olive Gremolata
and warm mustard potatoes and green beans

Name: Tilapia with Olive Gremolata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Parsley, leaves torn; 1 clove Garlic, peeled; 1/2 tsp Lemon zest; 1 tsp Lemon juice; 1/2 cup Olives, any mix of pitted black and green; 3 Tbsp Oil, olive; 1 Lemons, sliced; 1 lb Tilapia (sub any white fish, like flounder or halibut); ~1/4 cup Olive gremolata (ingredients listed separately); 1 lb Potatoes, baby or new; 12 oz Green beans, trimmed; 1 Tbsp Oil, cooking; 3 tsp Mustard, Dijon (use whole grain mustard if you have it); 1 tsp Honey; 1 tsp Oregano, dried; 4 Tbsp Sour cream (sub plain or Greek yogurt)

Active: 40 Total: 40

Original GF Paleo Vegetarian

Tilapia fillets get a fresh finish from herb and olive gremolata. Potatoes and green beans baked alongside the fish make this a classic "sheet pan dinner."
Smarts: Boil potatoes in advance to give them a head start; they'll finish in the oven at the same time as the rest of the meal.

Ingredients

Metric

Servings:

Olive Gremolata:

Parsley - 1 cup , leaves torn
Garlic - 1 clove , peeled
Lemon zest - 1/2 tsp
Lemon juice - 1 tsp
Olives, any mix of pitted black and green - 1/2 cup
Oil, olive - 3 Tbsp

Lemon Baked Tilapia:

Lemons - 1 , sliced
Tilapia (sub any white fish, like flounder or halibut) - 1 lb
Olive gremolata (ingredients listed separately) - ~1/4 cup

Warm Mustard Potatoes and Green Beans:

Potatoes, baby or new - 1 lb
Green beans - 12 oz , trimmed
Oil, cooking - 1 Tbsp
Mustard, Dijon (use whole grain mustard if you have it) - 3 tsp
Honey - 1 tsp
Oregano, dried - 1 tsp
Sour cream (sub plain or Greek yogurt) - 4 Tbsp

Prep

Boil potatoes - Double if making Wednesday’s meal. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 18 to 20 minutes. Drain and rinse under cool water. If potatoes are too large to eat in one bite, slice in half or quarters. (Can be done up to 5 days ahead)
Make gremolata - Tear parsley leaves, discarding stems. Peel garlic. Combine parsley, garlic, lemon zest and juice, olives and olive oil (the portion for gremolata) in a food processor (alternatively, you can finely chop all ingredients by hand and then mix with olive oil). Pulse or chop until all ingredients are in very small, even pieces. (Can be done up to 5 days ahead)
Green beans / Lemons (for the fish) - Prep as directed and store separately. (Can be done up to 5 days ahead)
Tilapia - Rinse and pat dry with paper towels. Season with some salt and pepper.

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Make

Heat oven to 400F / 204C.
While oven heats, whisk together cooking oil, mustard, honey and oregano. Toss with green beans and cooked potatoes (remember to reserve half the potatoes if doubled). Season with some salt and pepper. Spread on a sheet pan and set aside (don't cook it yet) while you prepare tilapia.
Brush a second sheet pan with some oil and spread tilapia on top. Season tilapia with salt and pepper and top with lemon slices.
Transfer both sheet pans to heated oven and bake until green beans are tender and fish is cooked through, 10 to 12 minutes. (Vegetables and fish should finish cooking at about the same time.)
Discard lemon slices and top tilapia with gremolata. Enjoy with vegetables on the side. Add sour cream for potatoes, if you’d like. Enjoy!

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