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Tilapia with Olive Gremolata
and warm mustard potatoes and green beans

Active: 40 minTotal: 40 min
20160912 tilapia olive gremolata nm 3.jpg?ixlib=rails 2.1

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Green beans / Lemons (for the fish) - Prep as directed and store separately. (Can be done up to 5 days ahead)
  4. Tilapia - Rinse and pat dry with paper towels. Season with some salt and pepper.

Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. Brush a second sheet pan with some oil and spread tilapia on top. Season tilapia with salt and pepper and top with lemon slices.
  4. 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.)
  5. 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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Reviews

This meal has 37 reviews

My family loved it

By: jared
Posted: Sep 20, 2016
Diet: Original

Used cod because it looked good at the store. I added carrots to the roasted veggies because I had a bunch of carrots. Otherwise, I did it just like the recipe and it was a hit here!

By: Jessica
Posted: Sep 20, 2016
Diet: Original

Used flounder for the fish and a mix of pimento-stuffed manzanilla and kalamata olives for the gremolata. Would cook the green beans a bit longer next time, though that comes down to personal crunchiness preference. I somehow left the mustard out of the veg dressing but just the oil, honey and oregano were good, too.

By: Alyson
Posted: Sep 19, 2016
Diet: Paleo

I cut the potatoes into smaller pieces and roasted those along with the green beans for a while before putting the fish in. I also added extra mustard, salt, and pepper to the vegetables.

By: Melissa
Posted: Sep 19, 2016
Diet: Paleo

I did't bother with baking the potatoes and beans -- boiled the potatoes and threw the green beans in the pot when the potatoes were just about done, then stirred in the sauce (minus the honey -- I didn't want any sweetness) after draining -- easy peasy! That sauce was delicious before stirring into the potatoes and then lost some of its flavorfulness when mixed in. I stirred in some extra mustard and horseradish -- that helped. Will do that again and add some garlic next time. My husband doesn't really like parsley (neither do I, in truth), so I drastically reduced that in the gremolata, and it was still really good. Leftover potatoes and green beans are going on a salad with hardboiled eggs and olives for a take on salade nicoise. I think the gremolata would be really good mixed in with the potato/beans, too -- if you wanted to make only one sauce. Definitely going play with this dish again --lots of posssibilities!

By: Sarah
Posted: Sep 18, 2016
Diet: Original

I hesitate to make this a favorite because I made so many changes: I had a jar of olive tapanade in the fridge and used that as the base for the gremolata. Additionally, I didn't want to turn the oven on so I boiled the potatoes and added the green beans during the last few minutes. I made a dressing out of the rest of the ingredients, including the sour cream, and tossed the warm vegetables with in. It was delicious.

By: Lisa
Posted: Sep 18, 2016
Diet: Original