Tilapia with Escarole and Lemon-Pepper Oil

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
  • 4 cloves garlic, smashed
  • 1 head escarole (about 1 1/4 pounds), torn into pieces
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds tilapia fillets, patted dry
  • 2 sprigs fresh oregano, leaves torn
  • Juice of 1 lemon
Directions
  • Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.

  • Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

  • Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

  • Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

  • Photograph By Antonis Achilleos


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    This recipe is featured in:

    Weeknight Summer Dinners