Tuesday, October 26, 2010
Tuesday Night Dinner: Roasted Tilapia with Potatoes and Lemons
For Tuesday night dinner last week, I found a really simple but tasty looking recipe in the October issue of Real Simple. I am a huge fan of this magazine. It always has really handy tips, excellent personal interest stories, and delicious but simple recipes. For instance, this roasted tilapia I made for dinner. This was probably one of the easiest meals I've thrown together. It all goes in the oven, and you just need to give it time to bake. I served it with some sauteed green beans and steamed broccoli and squash on the side, but you could just as easily throw together a nice green salad to serve on the side.
Roasted Tilapia with Potatoes and Lemons (from Real Simple)
1 pound red potatoes, halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1/2 cup pitted kalamata olives
4 6-oz skinless tilapia filets
1/2 teaspoon of paprika
Heat oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and 1/4 teaspoon salt and pepper.
Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.