Baked Tilapia & Fresh Tomato-Dill Relish

🥘 Ingredients

• cooking oil
  1 tsp
• creme fraiche
  3 tbsp
• dill
  2 bunches
• garlic
  3 cloves
• green beans
  6 oz
• olive oil
  1½ tbsp
• red potatoes
  12 oz
• red wine vinegar
  1 tsp
• tilapia
  8 oz
• tomato
  2 unit

1. 

   1

   red potatoes creme fraiche green beans dill tomato garlic tilapia red wine vinegar olive oil cooking oil

   red potatoes: 12 oz, creme fraiche: 3 tbsp, green beans: 6 oz, dill: 2 bunches, tomato: 2 unit, garlic: 3 cloves, tilapia: 8 oz, red wine vinegar: 1 tsp, olive oil: 1½ tbsp, cooking oil: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 F. Wash and dry all produce. Cut red potatoes into ½-inch pieces and place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 10 minutes . Drain. Transfer potatoes to a medium bowl. Add creme fraiche, salt, and pepper; toss to combine. Taste and season with more salt and pepper if desired.
3. 

   3

   While potatoes cook, trim green beans if necessary. Dice tomato into ¼-inch pieces. Pick and roughly chop fronds from dill. Peel and mince or grate garlic.
4. 

   4

   Toss green beans on one side of a lightly oiled baking sheet with a drizzle of cooking oil, salt, and pepper. Pat tilapia dry with paper towels and season generously with salt and pepper; place on empty side of same sheet. Roast on top rack until green beans are browned and tender and tilapia is cooked through ⏱️ 10 minutes .
5. 5

   In a small bowl, combine tomato, dill, garlic, red wine vinegar, and olive oil. Season with salt and pepper. Transfer a splash of liquid from tomato-dill relish to bowl with potato salad; toss to combine. Divide potato salad, green beans, and tilapia between plates. Spoon relish over tilapia and serve.