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.
Very flavorful, and a good use of parsley from the garden!0 Helpful
The olive gremolata was very tasty and was great on top of the fish. The potatoes/green beans didn't have any flavour which was disappointing.0 Helpful
If you're getting fresh green beans, you should definitely steam them before putting them in the oven with the potatoes. Our green beans needed an extra 10-15 minutes in the oven to become tender! Everything else was delicious!0 Helpful
Wow, was worried about no meat, but it was plenty of food and delicious! With no prep done, there were lots of pots on the stove, hopefully that will make Thursday's dinner easier. That said, I did not have time to cook the potatoes on the stove and then again in the oven, so I just added the honey mustard sauce to the boiled potatoes along with steamed green beans and it was delicious. I tend not to have luck roasting green beans anyway. The olive dressing was challenging in my blender and a little garlicy for me but very flavorful and the feta really brought all of it together. Favorited.0 Helpful
made it with halibut since that's what we had on hand. Felt like the serving size of fish was a bit small. After reading a few other reviews I steamed the beans for a minute in the microwave before cooking and that seemed to get them cooked evenly with the potatoes. All in all a great meal!0 Helpful
The green beans didn't cook as fast as the rest. I will try pre-cooking them next time.0 Helpful