Provençal-Style Baked Tilapia with Potatoes & Tomato-Olive Topping
Easy Prep & Cleanup

Provençal-Style Baked Tilapia

with Potatoes & Tomato-Olive Topping

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This delicious, sophisticated dish takes inspiration from the vibrant ingredients of southern France’s Provence region, like the juicy tomatoes and briny niçoise olives that bake atop our oregano-seasoned tilapia and sliced potatoes and fennel.
6 green SmartPoints® per serving
5 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Provençal-Style Baked Tilapia with Potatoes & Tomato-Olive Topping
Title
  • 2 Tilapia Fillets
  • ¾ lb Golden Potatoes
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 1 Fennel Bulb
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Peel Garlic
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Start the potatoes & fennel
1 Start the potatoes & fennel

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 1 clove of garlic. Transfer the prepared potatoes, fennel, and garlic to a baking dish. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 15 to 17 minutes, or until mostly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Peel the remaining clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Make the tomato-olive topping
3 Make the tomato-olive topping

In a bowl, combine the halved tomatoes, olives, garlic paste, capers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. 

Bake the fish & serve your dish
4 Bake the fish & serve your dish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Carefully top the partially baked potatoes and fennel with the seasoned fish and tomato-olive topping (including any liquid). Bake 8 to 10 minutes, or until the fish is opaque and cooked through.* Remove from the oven. Serve the baked fish and vegetables garnished with the chopped parsley and a drizzle of olive oil. Serve the remaining lemon wedges on the side. Enjoy!

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Get Plans

Provençal-Style Baked Tilapia

Start the potatoes & fennel
1 Start the potatoes & fennel

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 1 clove of garlic. Transfer the prepared potatoes, fennel, and garlic to a baking dish. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 15 to 17 minutes, or until mostly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Peel the remaining clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients
Make the tomato-olive topping
3 Make the tomato-olive topping

In a bowl, combine the halved tomatoes, olives, garlic paste, capers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. 

4 Bake the fish & serve your dish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Carefully top the partially baked potatoes and fennel with the seasoned fish and tomato-olive topping (including any liquid). Bake 8 to 10 minutes, or until the fish is opaque and cooked through.* Remove from the oven. Serve the baked fish and vegetables garnished with the chopped parsley and a drizzle of olive oil. Serve the remaining lemon wedges on the side. Enjoy!

*An instant-read thermometer should register 145°F.

Bake the fish & serve your dish
Browse Steps
1 of 4