Lemon-Roasted Tilapia with New Potatoes, Grape Tomatoes and Zucchini

This is a deliciously light recipe that makes the most of the new potatoes that are popping up in farmers markets this Spring.  This recipe also features Herbes de Provence, a lovely mix of lavender, savory, thyme, oregano, marjoram,  basil, fennel seed and marjoram.    You can make your own or pick up an already mixed bottle in the spice aisle.  Bon appetit friends!

What to buy (serves 2):

  • 1 tablespoon olive oil
  • 2 tilapia fillets
  • 1 lemon
  • salt and pepper, to taste
  • 2 cups baby red potatoes, chopped into bite-size pieces
  • 4 cloves garlic, minced
  • 1 large zucchini, chopped into bite-size pieces
  • 1 cup grape tomatoes
  • 2 teaspoons Herbes de Provence
  • 2 tablespoons chopped parsley

What to do:

  • preheat oven to 400 degrees
  • cut lemon in half and juice half, reserve remaining half to serve with finished dish
  • place fish on a baking sheet lined with parchment or lightly oiled
  • sprinkle fish with salt and pepper and pour over lemon juice
  • add tilapia to over, cooking for 7-10 minutes until flakey and white
  • while fish is cooking, heat a tablespoon of olive oil in a skillet over medium heat and add potatoes, garlic, tomatoes and zucchini, cooking for ten minutes or until browned and cooked throughout
  • add herbs to pan, stirring to combine and season with salt and pepper
  • serve fish on bed of vegetables, garnishing with lemon zest, lemon slices and sprinkles of parsley

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