Tilapia with Olive Gremolata
and warm mustard sweet potatoes and green beans
- 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
- Lemons - 1, sliced
- Tilapia (sub any white fish, like flounder or halibut) - 1 lb
- Olive gremolata (ingredients listed separately) - ~1/4 cup
- Potatoes, sweet - 1 lb, cubed
- 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
- Pre-cook potatoes - Cube potatoes and place in a microwave-safe bowl. Cover with wet paper towel and microwave on high to soften slightly (they'll finish cooking in the oven), ~3 minutes. (Can be done up to 3 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.
- Heat oven to 400F / 204C.
- While oven heats, whisk together cooking oil, mustard, honey and oregano. Toss with green beans and pre-cooked potatoes. Season with some salt and pepper. Spread on a sheet pan and set aside 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.
This came together simply. The longest part was boiling the potatoes. I skipped the olives but made the sauce for the fish with just parsley and garlic, and it still turned out pretty good.0 Helpful
It was very yummy, but was step heavy - two different sauces and a few other things that made prep and execution a little longer than usual. We had a bit of substitutions due to using up what was in our fridge.0 Helpful
Note to self: lemon zest is easier to obtain BEFORE the lemon is sliced.0 Helpful
I precooked the beans before combining with potatoes and dressing. Didn't buy parsley but the olives sauce was tasty without it.0 Helpful
Loved this! Will blanche green beans next time for a minute or two since they were way crunchy.0 Helpful
We used rockfish instead (it was on sale at the market). Simple and delicious meal. The olive gremolata made the dish outstanding! Husband asked if I can make more olive gremolata for him so he can eat it with some crackers. :-) Oh and we cooked the potatoes and green beans for exactly 12 minutes in the oven. The green beans were perfectly cooked and crunchy.0 Helpful