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    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
    • NanHan Blogger

      Weeknight Summer Dinners

    • 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

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