Either this is the best recipe for tilapia, or we were really hungry last night!
This is not your traditional meat and potatoes; it’s a lighter take on it, replacing beef with tilapia for a leaner protein. It’s still a hearty entrée ~ just a healthier version.
The recipe is adapted from Real Simple. I used dried thyme instead of fresh, and I doubt that made much difference. I substituted black olives for kalamatas, and added bright red Campari tomatoes for extra flavor and eye-catching color. Asparagus would work well also!
As a side note ~~~ Campari tomatoes are the only fresh tomatoes I use here during the Midwest winter and early spring. It reads on the package, “the tomato Lover’s tomato.” That’s true! They’re small, between a roma and cherry tomato, and the closest thing to a fresh out-of-the-garden tomato. They have a deliciously sweet, juicy, low-acidic taste; you’re in for a treat, if you haven’t tried them!
|Beefsteak versus Campari|
Roast the potatoes and lemon slices first, since the potatoes take longer to cook than the fish. After about 20 minutes, add the tilapia to the baking pan, along with the tomatoes and olives. Continue baking for 15 minutes, and your family will enjoy a delicious meal. Actually, I wouldn’t hesitate serving this to guests.
The savory flavors of this dish blend well, and your oven will do most of the work. What could be better, my friends?
Roasted Tilapia Nestled in Veggies Lemons and Olives
1 pound baby potatoes, about 12, halved
1 lemon, thinly sliced
½ teaspoon dried thyme
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon Seasoned pepper
½ cup jumbo whole pitted black olives
8 Campari tomatoes, havled
4 (6-ounce) skinless tilapia fillets
½ teaspoon Hungarian paprika
Heat oven to 400 degrees.
On a large rimmed baking sheet, toss the potatoes, lemon, thyme and oil and half of the salt and pepper.
Arrange in a single layer.
Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Gently toss the olives and tomatoes with the potato mixture.
Nestle the fish in the mix.
Sprinkle all with the paprika and remainder of the salt and pepper.
Continue to roast until the potatoes are golden and crisp and the fish is opaque throughout, 12-15 minutes.
This is absolutely a keeper ~ a fine “fish” dish!!!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!