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
I don't even like olives and found this very tasty.
Loved the gremolata! Subbed swordfish and served over rice. Served the leftover gremolata with crackers for lunch the next day.
Make this as a lunch salad by skipping potatoes/beans and just using a lot of arugula and extra olive vinaigrette. Delicious.
REally liked the mustard on the taters and beans
This recipe went over well with my whole family. I did the weekend meal prep and it made this recipe a snap, the changes I made to the original are that I steamed the green beans in the microwave instead of baking. I also cooked the tilapia in a pan with Greek seasoning for 3.5 minutes per side then topped with the gremolata (delish!) and lemon slices. My husband asked when we can have this one again!
Made with Cod, it was delicious!