Tilapia with Escarole and Lemon Pepper Oil
Why I Love This Recipe
This is such a versatile and quick dish to make on a busy weeknight. Only have red potatoes? Throw them in instead of the fingerlings. Don't have fresh oregano? Season the fish with dried oregano that you crush in your fingers before sprinkling to release the flavor. Not sure you want to use tilapia? Use halibut, cod or any other firm white fish. Can't find escarole at the store? Use spinach, kale, swiss chard, dandelion greens or whatever is in season.
Ingredients You'll Need
1/2 cup extra-virgin olive oil, plus 2 tablespoons
12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
4 cloves garlic, minced
1 head escarole (about 1 1/4 pounds), torn 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
Heat 2 tablespoons 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. Add the escarole and garlic, season with salt and pepper, then add about 2 tablespoons of water. Cover and steam until the escarole wilts, about 5 minutes.
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.
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.
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.