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Tilapia with Escarole and Lemon-Pepper Oil
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Brief Description
This is a go-to weeknight meal. It is so flavorful and I almost always have all of the ingredients on hand.
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Main Ingredient
tilapia
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
*If you don't have fresh oregano, I have found fresh thyme or parsley, or even dried oregano, work great. If you don't have tilapia, cod or halibut work great, just increase the last cooking time by 2-3 minutes if they are thicker. *The potatoes won't burn if you have enough oil to coat the bottom, and they will release with enough time. Don't try to turn them over too early; you really want them to brown and get crispy. I usually toss them with the greens before I put the fish in for the last 5 minutes.
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Posted By: kristenkhall14
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Posted On: Nov 29, 2017
Number of Servings:
Ingredients:
- 1/2 cups - extra-virgin olive oil
- 12 ounces - baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
- 4 cloves - garlic minced
- 1 - head escarole torn or chopped 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. Cook until the potatoes are slightly golden and crisp, 4 to 5 minutes.
2. Add the garlic and saute for 30 seconds. Add the escarole, season with salt and pepper, then add about 1/3 cup water (I would start with less just so it's not overly saucy). Cover and steam until the escarole wilts, about 5 minutes.
3. 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.
4. 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.
5. 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.
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