Tuesday, October 21, 2014
Roasted Tilapia with Potatoes and Carrots
I have been playing with different Tilapia recipes at home. I decided to go this route when I looked at what I could make without buying anything new. I wanted to try something a bit different - and we love the way that the carrots taste when cooked. This is a variation - but the carrots really give it a great taste.
Ingredients (Serves 4):
1 1/2 lbs Red-skinned potatoes, quartered
3/4 lbs Carrots, baby-cut, larger ones sliced in half lengthwise
1 lemon, thickly sliced
1 tsp Thyme leaves, dried
1/2 tsp Dill weed
3 tbsp Olive oil
1/2 tsp Kosher salt (or to taste), divided
1/2 tsp Black pepper (or to taste), divided
1/2 cup Kalamata olives, pitted
4 Skinless tilapia fillets (about 1 lbs)
1/2 tsp Paprika
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, lemon, thyme, 1/2 tsp dill weed, 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. 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.