Lemon-Roasted Tilapia

🥘 Ingredients

• baby red potatoes
  1 lb
• garlic
  4 cloves
• grape tomatoes
  1 c
• herbes de provence
  2 tsp
• lemon
  2 pieces
• olive oil
  2 tbsp
• parsley
  1 bunch
• pepper
  1 tsp
• salt
  1 tsp
• tilapia
  2 fillets
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Zest and juice the lemon . Place the tilapia on a lightly oiled baking sheet . Top with half the lemon juice, half the lemon zest, salt , and pepper . Set aside and let marinate.

   lemon: 2 pieces, tilapia: 2 fillets, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Meanwhile, halve the grape tomatoes . Mince the garlic and parsley . Cut the baby red potatoes and zucchini into ½-inch cubes.

   grape tomatoes: 1 c, garlic: 4 cloves, parsley: 1 bunch, baby red potatoes: 1 lb, zucchini: 2 pieces
3. 3

   Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the potatoes and cook, tossing, for ⏱️ 8 minutes to ⏱️ 10 minutes until browned and cooked through. Season with salt and pepper, then remove from the pan and set aside.

   olive oil: 2 tbsp
4. 

   4

   Place the tilapia in the oven for ⏱️ 6 minutes to ⏱️ 8 minutes , until flaky and opaque.
5. 

   5

   Meanwhile, heat another 1 tablespoon olive oil in the same pan over medium-high heat. Add the zucchini and cook, tossing, for ⏱️ 5 minutes to ⏱️ 7 minutes , or until golden brown. Add the cooked potatoes, tomatoes, garlic, and herbes de provence to the pan and cook, tossing, for ⏱️ 1 minutes to ⏱️ 2 minutes , until tomatoes are softened. Stir in remaining lemon zest. Season generously with salt and pepper.

   herbes de provence: 2 tsp
6. 6

   Plate a mound of veggies and serve the tilapia on top. Sprinkle with chopped parsley and finish with a squeeze of lemon.