Roasted Tilapia and Potatoes with Lemons and Olives

I am always looking for new and different ways to prepare fish. Fish is a very nutritious, lean protein and when made well, it is quite delicious. I have been in the habit of cooking salmon at least once a week, but I have been getting bored with that lately. Tilapia is a good mild fish that really takes on the flavor of whatever you cook it in. I found the recipe below and it was a tasty way to mix it up a bit. You could also make this meal with halibut or any other white fish you prefer.

Roasted Tilapia and Potatoes with Lemons and Olives
- about a pound of small potatoes (I prefer red skin) quartered
- 1 lemon thinly sliced
- several springs of fresh thyme
- 2 tbsp and 1 tsp olive oil
- a handful of pitted kalamata olives
- tilapia fillets
- paprika
Start by preheating the oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tbsp of oil and salt and pepper. Arrange in a single layer and roast tossing once, until the potatoes begin to soften, about 20 minutes. Next toss the olives into the potato mixture and nestle the fish in the middle of the mixture. Drizzle the fish with the tsp olive oil and sprinkle with paprika, salt and pepper. Continue to roast the mixture until the potatoes are golden brown and crisp and the fish is cooked through, about 12-15 minutes more.

The lemon and thyme really pull this dish together. Potatoes have been given a bad wrap for having carbs, but they are actually full of fiber and vitamin C and are a good source of B6.

Happy Eating!