Roasted Tilapia, Potatoes, and Lemons
Serves 4|
Hands-On Time:
10m
|
Total Time:
40m
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.
Nutritional Information
- Per Serving
- Calories 374
- Fat 15g
- Sat Fat 3g
- Cholesterol 85mg
- Sodium 567mg
- Protein 37g
- Carbohydrate 23g
- Sugar 0g
- Fiber 2g
- Iron 3mg
- Calcium 34mg
What does this mean? See Nutrition 101.
Quick Tip
To pit an olive, place it on a cutting board and firmly press on it with the side of a chef’s knife (blade facing away from
you). When the olive splits, pull out the pit.
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