Lemon-Roasted Tilapia

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

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.

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

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.