A quick and easy dish of tilapia fillet with potatoes and escariol salad – tasty and healthy, wholesome a dish with a delicious aroma will certainly please you and yours guests. The undoubted advantage of this dish is that all ingredients are prepared in one pan. Nutrition value of one servings: (total 4) Calories 465, total fat 30 g, saturated fat g., proteins 32 g., carbohydrates 20 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. olive oil
- 340 gr mini finger potatoes, cut in half, or potatoes with red skin, cut into quarters
- 4 cloves of garlic, pass through a garlic squeezer
- 1 head of escariol (about 570 gr.), Tear into pieces
- 600 gr tilapia fillet, wipe dry
- 2 sprigs of fresh oregano, leaves tore
- Juice 1 Lemon
Recipes with similar ingredients: potatoes, garlic, salad escariol, tilapia, oregano, lemon juice
Recipe preparation:
- In a large deep frying pan with a lid, heat 1/4 tbsp. olive oil over medium heat. Put potatoes in a pan cut side down. Add garlic and cook until potatoes slightly browned and crispy, 4-5 minutes. Add escariol, season with salt and pepper, then add about 1/3 tbsp. water. Cover and simmer until the escariol dries, about 5 minutes.
- Season the fish with salt and pepper, put it in the pan on top on greens and sprinkle with oregano leaves. Cover and simmer until ready, about 5 minutes.
- Meanwhile, in a bowl, whisk the lemon juice with the remaining 1/4 tbsp. olive oil, season 1 tsp. salt and plenty pepper.
- Carefully lift the fish from the greenery and transfer to a deep a plate or bowl. Put greens, potatoes and juice around the fish pans. Drizzle with lemon and pepper oil.
