Steaming gets a bad rep in the kitchen - but hear us out! Aside from its heart-healthiness, steaming can infuse flavors like no other. In this dish, we're steaming tilapia on a bed of vegetables with aromatics on top. The final product becomes perfumed with lemon and thyme, a classic Provencal pairing.
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Yukon Gold Potatoes
Preheat oven to 400 degrees. Cut the potatoes into 1/2-inch cubes. Toss the potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes, tossing halfway through, until golden brown.
Meanwhile, halve the grape tomatoes. Halve the squash lengthwise, then thinly slice into 1/4-inch half moons. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Coarsely chop the olives. Thinly slice half the lemon.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes untli softened.
Add the squash and cook, tossing, for about 6 minutes, until crisp-tender. Reduce the heat to medium-low. Add the tomatoes, olives, and garlic, and cook for 1 minute, until garlic is fragrant and tomatoes soften slightly. Season with salt and pepper. TIP: To get the potatoes nice and crispy, place the baking sheet in the oven while it's preheating. The hot sheet will help form a nice crust.
Season the tilapia with salt and pepper on both sides and place over veggies in the pan. Top each fillet with 3 slices of lemon and half a sprig of thyme.Cover and steam for 8-10 minutes, until tilapia easily flakes with a fork. Add a splash of water if the pan becomes too dry.
Serve the tilapia with a spoonful of veggies and roasted potatoes. Finish with a squeeze of remaining lemon!