• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Pat tilapia dry with paper towels, then season with salt and pepper.
• On a parchment-lined baking sheet, arrange tilapia, then drizzle with 1/2 tbsp (1 tbsp) oil. 
• Roast in the top of the oven for 10-12 min, until cooked through.** 
• Using 2 forks, break up tilapia into large flakes.

• Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
• Peel, then finely mince or grate garlic.
• Cut potato into 1/2-inch pieces.
• Cut tomatoes into 1/2-inch pieces.
• Zest, then juice half the lemon (use whole lemon for 4 servings).

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add mirepoix and tomatoes. Cook for 3-4 min, stirring occasionally, until tomatoes are mostly broken down. Season with salt and pepper.
• Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
• Cook for 30 sec, stirring constantly, until fragrant.

• To the pot with veggies, add stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
• Once boiling, add zucchini, then reduce heat to medium.
• Cover and cook for 9-11 min, stirring occasionally, until veggies are tender.

• Meanwhile, to a small bowl, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic. (NOTE: Love garlic? Add more!) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
• Season with salt and pepper, then stir to combine.

• To stew, add tilapia and 1/2 tsp (1 tsp) lemon juice. Season with salt and pepper, then gently stir to combine. 
• Divide stew between bowls.
• Dollop aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia.