Tilapia With Escarole And Lemon-pepper Oil

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup extra-virgin olive oil
• 12 ounces baby fingerling potatoes or 12 ounces small red potatoes
• 4 garlic cloves, smashed
• 1 head escarole, torn into pieces (about 1 1/4 pounds)
• kosher salt & freshly ground black pepper
• 1 1/4 lbs tilapia fillets, patted dry
• 2 sprigs fresh oregano, leaves torn
• 1 lemon, juice of

Recipe

• 1 heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat.
• 2 place the potatoes in the pan cut-side down. add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes.
• 3 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.
• 4 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.
• 5 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.
• 6 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.