Lemon-Roasted Tilapia

🥘 Ingredients

• baby red potatoes
  1 lb
• garlic
  4 clove
• grape tomatoes
  2 bunch
• herbes de Provence
  2 tsp
• lemon
  2 unit
• parsley
  2 bunch
• pepper
• salt
• tilapia
  4 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

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

   lemon: 2 unit, tilapia: 4 unit, salt, pepper
2. 

   2

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

   grape tomatoes: 2 bunch, garlic: 4 clove, parsley: 2 bunch, baby red potatoes: 1 lb, zucchini: 2 unit
3. 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. 

   4

   Place the tilapia in the oven for ⏱️ 8 minutes , until flaky and opaque.
5. 

   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 ⏱️ 7 minutes , or until golden brown. Add the cooked potatoes, tomatoes, garlic, and herbes de Provence to the pan and cook, tossing, ⏱️ 2 minutes until tomatoes are softened. Stir in remaining lemon zest. Season generously with salt and pepper.

   herbes de Provence: 2 tsp
6. 6

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