Roasted Tilapia, Potatoes, and Lemons
Ingredients
1 pound baby potatoes (about 12), halved 1 lemon, thinly sliced 8 sprigs fresh thyme 2 tablespoons plus 1 teaspoon olive oil kosher salt and black pepper 1/2 cup pitted kalamata olives 4 6-ounce skinless tilapia fillets 1/2 teaspoon paprika
Directions
Heat oven to 400° F.
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.
Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
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.
Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.
PREP: 10 mins
COOK: 40 mins
READY IN: 50 mins
SERVES: 4












