Tilapia with Escarole and Lemon-Pepper Oil

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Photograph By Antonis Achilleos
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

One Pan Tilapia Fish Tacos with 5 Minute Mole

Tilapia Milanese

Tilapia Sandwich

Tilapia Foil Packets

Tilapia-Seafood Stew

BBQ Mango Tilapia

Tilapia Foil Packets

Coconut Milk Tilapia

🤤 More Drool-Worthy Recipes