Tilapia with Escarole and Lemon-Pepper Oil

Name: Tilapia with Escarole and Lemon-Pepper Oil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams head escarole (about , torn into pieces; 4 cloves garlic, smashed; 1 Juice of lemon; 4 servings Kosher salt and freshly ground pepper; 118 milliliters extra-virgin olive oil; 2 sprigs fresh oregano, leaves torn; 340 grams baby fingerling potatoes, halved, or small red-skinned potatoes, quartered; 567 grams tilapia fillets, patted dry

You can never have too many main course recipes, so give Tilapia with Escarole and Lemon-Pepper Oil a try. One portion of this dish contains around 32g of protein, 30g of fat, and a total of 467 calories. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. Head to the store and pick up tilapia fillets, garlic, red-skinned potatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place the potatoes in the pan cut-side down.

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Potato

Equipment you will use

Frying Pan

Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes.

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Potato

Garlic

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.

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Salt And Pepper

Escarole

Water

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.

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Salt And Pepper

Oregano

Greens

Fish

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Frying Pan

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.

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Lemon Juice

Olive Oil

Pepper

Salt

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Whisk

Bowl

Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish.

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Potato

Greens

Fish

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Bowl

Frying Pan

Drizzle with the lemon-pepper oil.

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Pepper

Lemon

Cooking Oil

Photograph By Antonis Achilleos

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

567grams

head escarole (about , torn into pieces 4cloves

garlic, smashed 1

Juice of lemon 4servings

Kosher salt and freshly ground pepper 118milliliters

extra-virgin olive oil 2sprigs

fresh oregano, leaves torn 340grams

baby fingerling potatoes, halved, or small red-skinned potatoes, quartered 567grams

tilapia fillets, patted dry

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.