Baked Tilapia & Fresh Tomato-Dill Relish
with Roasted Green Beans & Creamy Red Potato Salad
- Milk
- Fish
There is no shortage of flavor in this bright and wholesome supper. Buttery baked tilapia is decorated with a delightfully acidic tomato-dill relish inspired by sauce vierge, a classic French condiment that borders on a vinaigrette. The fish and relish are served alongside a red potato salad that is dressed in velvety crème fraîche. And don’t forget the greens! Tender roasted green beans add some verdant goodness to complete this satisfying meal.
Ingredients
12 ounce
Red Potatoes
2 tablespoon
Crème Fraîche
(Contains: Milk)
6 ounce
Green Beans
¼ ounce
Dill
1 unit
Tomato
1 clove
Garlic
11 ounce
Tilapia
(Contains: Fish)
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
1.5 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut 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, 10-12 minutes; drain. • Transfer potatoes to a medium bowl. Add crème fraîche, salt, and pepper; toss to combine. Taste and season with more salt and pepper if desired.
• 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.
• Toss green beans on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). • Pat tilapia* dry with paper towels and season generously with salt and pepper; place on empty side of same sheet. (For 4, use a second baking sheet.) • Roast on top rack until green beans are browned and tender and tilapia is cooked through, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• In a small bowl, combine tomato, dill, garlic, vinegar, and 1½ TBSP olive oil (3 TBSP for 4 servings). 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.
Tilapia is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, light flavors, especially the tomato-dill relish which brightened up the dish 🍲.
- Ease of prep: Customers found this meal quick and easy to prepare, with several praising the simplicity.
- Suggestions: Consider adding more seasoning to the tilapia; some found it bland with just salt and pepper.
- Portions: The tilapia portions were generous and satisfying for most diners.
- Potato salad: While some loved the simple potato salad, others found it a bit dry or bland; adding herbs helped.
Reviews from our home cooks
This was absolutely delicious! I think I might have to add it to my all time favorite! I made this for Labor Day dinner for my husband and me. Was so good and cooked perfectly! The warm potato salad was what took it over the top with the tomato dill relish! Adding some of the liquid from the relish to the potato salad made it!!! Being able to bake the beans and fish together made clean up a breeze! Will definitely order this again!!!
This is FIVE Star. A very good potato salad. The little bit of vinegary liquid made it pop. I had questions about the tomato dill relish, but it is great. Added so much to the fish. I could eat this every week. We have tilapia a lot but this was the best way to eat it.
Wow this one of my all time favs. Tilapia is bland as heck usually but your dill/tomato/garlic topping was out of this world. Great idea. I'm cooking all my tilapia this way myself. The potato salad was spot on complimentary. The green beans were very fresh too. Absolute hit.
We LOVED this! We were impressed with the size of the Tilapia and it was delicious with the dill relish which was easy to make. We did switch out the beans for our own asparagus since my husband does not like green beans. The potatoes easy and also tasty.
Absolutely amazing! I love the potato salad. I'm from the south and potato salad means chopping celery, onion, sweet pickles and boiled eggs and mixing it with mayonnaise. I really enjoyed the crème Fraiche and the simplicity of the recipe for the potato salad. The tomato-dill relish was such a delight on the tilapia.
So fresh, healthy, and delicious! The flavors were light and crisp. I loved the addition of the chunky potato salad on the side. The tomato dill relish pulled everything together!
This is a nice, simple meal with really clean and fresh ingredients that we enjoy. The low calorie count and fish protein option makes it an instant winner. The tilapia portions are always generous.
Im not a fish person but family thought tilapia very fresh and moist. and plenty of it, my favorite was the potato dish and the tomato and dill relish. excellent combo. very inventive and easy and yummy
This was pretty basic. Somewhat bland. Stop oven roasting the green beans so they are overcooked, and teach people the simple, useful technique of blanching and shocking. Then you can saute the beans and add actual flavor (which is what I always do. Tried your oven method before and it's a no-go.) The fish was cooked well, but bland. The tomato relish was good, but there was too much of it. And the potato salad was good. I added fresh dill and extra juice from the tomato relish, to brighten it up a bit. All in all, this recipe is a good start, but needs more punch. My mom, who thrives on bland food, thought it was "very good."
I changed up almost everything: I sautéed the tilapia, microwaved the beans and made a smoky mustard dressing for the potato salad. I made the tomato dill relish exactly and it was delicious!
