This Tilapia with Escarole and Lemon-Pepper Oil recipe contains extra-virgin olive oil, tilapia fillets, fingerling potatoes, fresh oregano, cloves garlic and more.
Servings:4 | Calories:485 | Total Fat:31g | Chol:71mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 5g
25 %
Total Carb 23g
8 %
Fiber 6g
24 %
Sugars 2g
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Cholesterol 71mg
24 %
Sodium 567mg
24 %
Protein 31g
63 %
Calories:
51% Extra-virgin olive oil
28% Tilapia fillets
13% Fingerling potatoes
6% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/2 cup extra-virgin olive oil 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered 4 cloves garlic, smashed 1 head escarole (about 1 1/4 pounds), torn into pieces Kosher salt and freshly ground pepper 1 1/4 pounds tilapia fillets, patted dry 2 sprigs fresh oregano, leaves torn Juice of 1 lemon
Directions : View recipe directions on foodnetwork.com
