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
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Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
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Dietary Information Wellness

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

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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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

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
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