Tilapia with Escarole and Lemon-Pepper Oil

Gluten free • 30 mins to make • Serves 4


1 1/4 lbs Tilapia, fillets


1 1/4 lbs 1 head escarole
12 oz Baby fingerling potatoes
4 cloves Garlic
1 Lemon, Juice of
2 sprigs Oregano, fresh leaves

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

1/2 cup Olive oil, extra-virgin
  • Alex Barker

    Tilapia with Escarole and Lemon-Pepper Oil - I am not a Tilapia fan but any light white fish will work. Easy weeknight meal and not heavy on the belly.

  • Lisa Berghoff

    Tilapia with escarole and lemon pepper oil. Food Network

  • Amelia B

    Yummy, healthy, slightly expensive one pan meal

  • Libby Stockstill

    Weeknight Summer Dinners

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