Roasted Tilapia, Potatoes, and Lemon

Not that we do not try to eat healthy all the time but I really like to put an emphasis on it when the hubby has PT test coming up around the corner.  So last night I tried out a new recipe for tilapia, which I really enjoy as a nice light alternative to chicken.

Roasted Tilapia, Potatoes, and Lemons

adapted slightly from Real Simple

Ingredients

1 pound mini red potatoes (about 12), halved
upto 1/4 cup lemon juice
1/2 tsp ground thyme
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1/2 cup pitted black olives
4 6-ounce skinless tilapia fillets
1/2 teaspoon paprika

Steps

1.  Heat oven to 400° F.
2.  On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
3.  Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4.  Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
5.  Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

The Finished Product

The fish was nice and light with the paprika giving it a little kick.  The mini red potatoes helped fill our tummies with their starchiness.  The olives provided that little shot of tanginess to complete the meal.  This meal was pretty quick including prep time - we sat down within the hour.  Definitely keeping this recipe around for more fish nights.