Roasted Tilapia, Potatoes, and Lemons

Roasted Tilapia, Potatoes, and Lemons
Christopher Baker
Get the recipe.
Serves 4
10
minutes
40
minutes

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

  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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 374
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 85 mg
  • Sodium 567 mg
  • Protein 37 g
  • Carbohydrate 23 g
  • Sugar 0 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 34 mg
What does this mean? See Nutrition 101.