Roasted Tilapia with Veggies and Lemon
Leslie Speed Dutton
This is one reason that my family and friends like this fish.
1 lbsmall baby red potatoes, cut in half
1 largelemon, thinly sliced
1 lbbaby carrots
8 sprig(s)fresh thyme
2 Tbspolive oil
1 tspolive oil
1/2 cpitted kalmatta or black olives
46 oz. skinless, fresh tilapia fillets
1/2 tspsweet paprika
·kosher salt & black pepper
How to Make Roasted Tilapia with Veggies and Lemon
- Heat oven to 400° F.
On a large rimmed baking sheet, toss the potatoes, carrots, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
- Roast, tossing once, until the potatoes and carrots 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 ¼ teaspoon each salt and pepper.
- Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.