Roasted Tilapia, Potatoes, and Lemons
by Rebecca Smith
serves: 4
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Roasted tilapia with a side of potatoes |
Ingredients: |
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1 lb |
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baby potatoes (about 12), halved |
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1 |
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lemon |
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8 springs |
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fresh thyme |
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2 tbsp |
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olive oil |
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kosher salt |
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black pepper |
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1/2 cup |
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pitted kalamata olives |
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4 |
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6-oz skinless tilapia fillets |
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1/2 tsp |
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paprika |
Directions: |
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1.Heat oven to 400° F.
2.On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
3.Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4.Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
5.Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.
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