Roasted Tilapia, Potatoes, and Lemons
Roasted Tilapia, Potatoes, and Lemons
1 # baby potatoes (about 12) halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 Tbsp plus 1 tsp olive oil
Kosher salt and pepper
1/2 c pitted kalamata olives (I skipped these)
4 (6 oz) skinless tilapia fillets
1/2 tsp paprika
1. Heat oven to 400. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 Tbsp oil, and 1/4 tsp each of salt and pepper; arrange in a single layer. Roast, tossing once, until potatoes begin to soften, about 20 min.
2. Toss the olives with the potato mixture; nestle the fish in the potato mixture. Drizzle fish with remaining tsp of oil and season with paprika and 1/4 tsp each of salt and pepper. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12-15 minutes more.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
I skipped the olives because they were wayyyyyyy expensive for the amount I needed. Served with some steamed broccoli. Yummmm.
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