I tweaked a recipe that I have been using for a while, and I think we have a new winner that will be a regular on our dinner table. The original recipe was adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons.
The adapted recipe on which this has been based (which has been a favorite) was lacking a green vegetable for it to be perfect. I added green beans and the taste is fantastic. Given the great taste of this fish and the relatively low cost (especially of the fish), this is a winner for taste, for health, and for the budget.
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
3/4 lbs Green beans, trimmed
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika
Directions:
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 peper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives and green beans 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.
Enjoy!
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