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Roasted Tilapia, Potatoes, and Lemons
by Rebecca Smith
serves: 4
  Roasted tilapia with a side of potatoes
Ingredients:
  1 lb   baby potatoes (about 12), halved
  1   lemon
  8 springs   fresh thyme
  2 tbsp   olive oil
    kosher salt
    black pepper
  1/2 cup   pitted kalamata olives
  4   6-oz skinless tilapia fillets
  1/2 tsp   paprika
Directions:
  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.