Sunday, January 12, 2014
Roasted Tilapia With Vegetables
The recipe was my second one adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons. What I wanted to do here was cut down on the potatoes and add more vegetables. So from the other entry, we cut the potatoes in half, added peppers, and the beans. We also increased the number of olives in the recipe. It came out so great and we loved it. This might be the way that we prepare tilapia from here on out.
Ingredients (Serves 4):
12 oz Baby potatoes or fingerling potatoes, halved
2 Bell peppers, diced into large (3/4") pieces
1 lemon, thinly sliced
1 1/2 tsp Thyme leaves, dried
2 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
1 cup Kalamata olives, pitted
8 oz Green beans, trimmed
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, bell peppers, lemon, thyme, 2 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 and green beans with the potato & pepper mixture. Move the vegetables to the outside of the pan. Lightly spray the cleared center with olive oil and place the tilapia fillets in the opening. 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 16 to 18 minutes - the fish will be opaque throughout.