Roasted Tilapia, Potatoes, and Lemons

roasted-tilapia-potatoes-lemons
Photo by Christopher Baker
Roasted Tilapia, Potatoes, and Lemons 2.9 1137 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 374 calories
    • 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

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.

Ingredients

  1. Check 1 pound baby potatoes (about 12), halved
  2. Check 1 lemon, thinly sliced
  3. Check 8 sprigs fresh thyme
  4. Check 2 tablespoons plus 1 teaspoon olive oil
  5. Check kosher salt and black pepper
  6. Check 1/2 cup pitted kalamata olives
  7. Check 4 6-ounce skinless tilapia fillets
  8. Check 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.

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