Tilapia with Escarole and Lemon-Pepper Oil

½ cup extra-virgin olive oil, divided

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

4 cloves garlic, smashed and peeled

1 head escarole (about 1¼ pounds), trimmed and torn into pieces

Kosher salt and freshly ground pepper

cup water

4 (6-ounce) tilapia fillets, patted dry

Leaves from 2 sprigs fresh oregano

Juice of 1 lemon

Heat ¼ cup of the oil in a large deep skillet over medium heat. Place the potatoes in the pan, cut side down. Add the garlic, and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, and season with salt and pepper. Then add the water. Cover and cook until the escarole wilts, about 5 minutes.

Season the fish with salt and pepper, place on top of the greens, and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, 5-10 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining ¼ cup olive oil, season with 1 teaspoon salt and plenty of pepper.

Carefully lift the fish off the greens, and transfer to rimmed plates or shallow bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with lemon-pepper oil.

Serves four.

“Food Network Magazine Great Easy Meals” (2011 Hyperion)