• Before starting, preheat the oven to 425°F. 
  Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat. 

• Meanwhile, halve tomatoes.
• Trim green beans.
• Pat tilapia dry with paper towels.

• On a parchment-lined baking sheet, arrange tilapia.
• Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top.
• Roast in the middle of the oven for 7-10 min until cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add green beans and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring occasionally, until water is absorbed and green beans are tender-crisp.
• Add 1 tbsp (2 tbsp) butter, tomatoes and garlic puree. Cook for 3-4 min, stirring occasionally, until tomatoes start to soften and burst.
• Remove from heat. Stir in remaining Dill-Garlic Spice Blend, Season with salt and pepper. Transfer to a plate. Cover to keep warm.
• Carefully wipe the pan clean.

• Heat the same pan over high.
• When hot, add 1 tbsp oil and 1 tbsp butter. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.) 
• Add potatoes and press down with a spatula to lightly flatten. Cook for 2-3 min, until golden and crispy. Season with salt and peppper.

• Divide tilapia, veggies and crispy potatoes between plates.

If you've opted to get tilapia, prep and cook in the same way recipe instructs you to prep and cook salmon.**