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Tilapia With Escarole And Lemon-Pepper Oil Recipe

3 faves
Nutrition per serving    (USDA % daily values)
CAL
887
FAT
114%
CHOL
1%
SOD
168%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered

4 cloves garlic, smashed

Kosher salt and freshly ground pepper

1 head escarole (about 1 1/4 pounds), torn into pieces

Juice of 1 lemon

2 sprigs fresh oregano, leaves torn

1 1/4 pounds tilapia fillets, patted dry

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