Roasted Tilapia with Dill and Garlicky Baby Kale
  • 2tablespoons unsalted butter, melted and slightly cooled
  • Zest and juice of ½ lemon
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh parsley
  • 1teaspoon Dijon mustard
  • 5ounces baby kale, roughly chopped
  • 2cloves garlic, thinly sliced
  • ½ lemon, thinly sliced
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1pound tilapia fillets
  • 1 lemon, cut into wedges
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together butter, lemon zest (reserve juice), dill, parsley and Dijon, and set aside.
  3. Place kale on baking sheet. Sprinkle lemon juice over top. Toss to coat lightly. Top with garlic and lemon slices; sprinkle with salt and pepper. Top with tilapia and spread butter mixture over fillets. Drizzle any remaining butter over kale.
  4. Bake until fish flakes easily with a fork and kale is wilted, about 11–13 minutes. Serve with fresh lemon wedges.
Recipe Notes
Nutrition Facts
Roasted Tilapia with Dill and Garlicky Baby Kale
Amount Per Serving
Calories 182 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 71mg 24%
Sodium 541mg 23%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 182 cal, 7g fat (2g mono, 1g poly, 4g sat), 71mg chol, 541mg sodium, 4g carb (2g fiber, 1g sugars), 25g protein