Lemon-Chive Tilapia

1 lb yellow fingerling potatoes, scrubbed and cut into 1-inch pieces
juice 1 lemon
1 bunch chives, minced (about 1/4 C)
1/2 tsp sea salt, divided
1 Tbsp olive oil, divided
4 cloves garlic, chopped
4 3-oz boneless, skinless tilapia fillets
sweet paprika, to taste, optional

1. Fill medium pot halfway with water. Place on high heat, bring to boil. Reduce heat to medium-low, add potatoes and simmer for 12 min. or until they are easily pierced with fork. Drain potatoes, then place back into hot pot. Do not place pot back on heat, set aside.

2. In a small bowl, add lemon juice, chives, and 1/4 tsp salt. Stir and set aside.

3. In a large, nonstick pan, heat 1 tsp oil on medium-low for 1 minute. Add garlic, and cook for 3 min. until garlic is soft and fragrant. Add garlic to reserved potatoes, setting pan aside. Add 1 tsp oil and remaining 1/4 tsp salt to potatoes. Using a potato masher, mash until smashed but still chunky.

4. Place remaining 1 tsp oil into garlic-scented pan, then heat on medium for 1 minute. Add tilapia and cook for 3 minutes. Gently flip fillets over and continue cooking for another 2 to 3 minutes, until tilapia flakes apart easily with fork and flesh is opaque in center.

5. Serve each fillet with 1 Tbsp lemon-chive dressing and 4 oz potatoes. Dust potatoes with paprika, if desired.