Tilapia with Olive Gremolataand 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 meal has 37 reviews
Tilapia really needed something more. The gremolata was interesting though- I would like to see that used again.
Ended up with a lot of the olive topping left over - suggestions?
I really liked the Gremolata but not a huge fan of the potato and green beans. Next time I would blanch the green beans before baking because they were still too crunchy for me. Also, would add some mustard seeds and toss the potato and green beans with the dressing after it bakes because I couldn't really taste the mustard on the veggies.
I loved the potatoes and green beans done this way, I wasn't crazy about the gremolata. It was fun to try though!
I made with salmon. Amazing!
It helps that my spouse did the actual cooking, but it was delicious. Definitely make the Gremolata a few days early so the flavours mix, and I added more lemon - double.