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Lemon-Roasted Tilapia

Lemon-Roasted Tilapia

with Provençale Sauté

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Take a trip to the south of France with this Provence-inspired recipe! Herbs de Provence is a fragrant mix of lavender, thyme, marjoram, savory, oregano, and rosemary. It perfumes the dish with a unique floral aroma. Bon appétit!

Tags:Gluten-free
Allergens:Fish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Tilapia

(ContainsFish)

8 ounce

Baby Red Potatoes

1 unit

Lemon

1 unit

Zucchini

1 bunch

Grape Tomatoes

1 teaspoon

Herbes de Provence

2 clove

Garlic

1 bunch

Parsley

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2083.632 kJ
Calories498 kcal
Fat28 g
Saturated Fat0 g
Carbohydrate28 g
Sugar0 g
Dietary Fiber6 g
Protein39 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

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

2

Meanwhile, halve the grape tomatoes. Mince the garlic and parsley. Cut the potatoes and zucchini into 1/2-inch cubes.

3

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

4

Place the tilapia in the oven for 6-8 minutes, until flaky and opaque.

5

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

6

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