Tilapia with escarole and lemon-pepper oil
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 30 G., saturated fats G., proteins 32 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 465, total fat 30 G., saturated fats G., proteins 32 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
This quick and easy tilapia fillet dish with potatoes and escarole salad is a delicious, healthy, and complete meal with a delightful aroma that you and your guests are sure to love. The undeniable advantage of this dish is that all the ingredients are cooked in one pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup olive oil
- 340 g mini fingerling potatoes, halved, or red-skinned potatoes, quartered
- 4 cloves of garlic, pressed through a garlic press
- 1 head of escarole (about 570 g), torn into pieces
- 600 g tilapia fillet, patted dry
- 2 sprigs fresh oregano, leaves torn
- Juice of 1 lemon
We recommend
Recipes with similar ingredients: potato, garlic, escarole salad, tilapia, oregano, lemon juice
Cooking the dish according to the recipe:
- In a large, deep skillet with a lid, heat 1/4 cup olive oil over medium heat. Place the potatoes in the skillet, cut side down. Add the garlic and cook until lightly browned and crisp, 4-5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and simmer until the escarole wilts, about 5 minutes.
- Season the fish with salt and pepper, place it in the pan on top of the herbs, and sprinkle with oregano leaves. Cover and simmer until done, about 5 minutes.
- Meanwhile, in a bowl, whisk the lemon juice with the remaining 1/4 cup olive oil and season with 1 teaspoon salt and plenty of pepper.
- Carefully lift the fish from the herbs and transfer it to a deep plate or bowl. Arrange the herbs, potatoes, and pan juices around the fish. Drizzle with lemon-pepper oil.
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