Saturday, June 8, 2013
Roasted Tilapia with Olives and Potatoes
The recipe was adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons. Tilapia can be served in so many ways, and I have found some that I like - but few that make me as excited about having Salmon, Tuna or other more interesting fishes. Well, my search for a recipe may be at an end. This was a very easy recipe to make and it was done in just one baking sheet. But the taste was fantastic - like something that you might get in a nice restaurant. The potatoes and olives were amazing. This is a dish I will make over and over again....and the best part - I had some of this for leftovers at work. They reheated very well and tasted excellent - even after two days.
Ingredients (Serves 4):
1 1/2 lbs Baby potatoes or fingerling potatoes, halved
1 lemon, thinly sliced
1 tsp Thyme leaves, dried
3 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
3/4 cup Kalamata olives, pitted
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center and spray lightly with olive oil. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.