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
- Sweet potatoes - 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.