Roasted Tilapia with Potatoes and Olives
This serves 4:
The original recipe was for cod but I substituted tilapia.
Roasted Tilapia with Potatoes and Olives
Serves 4
Prep time: 20 minutes
Total time: 50 minutes
2 pounds red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 tsp crushed dried rosemary
1 Tbsp plus 1 tsp olive oil
coarse slat and ground pepper
4 cod (or tilapia) fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
lemon wedges, for serving (optional)
1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 Tbsp oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
2. Meanwhile, rub fillets with remaining tsp oil; season all sides with salt and pepper.
3. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
per serving: 427 calories, 11.9 g fat, 36.7 g protein, 42.6 g carbohydrates, 5 g fiber
From Everyday Food, September 2006
The original recipe was for cod but I substituted tilapia.
Roasted Tilapia with Potatoes and Olives
Serves 4
Prep time: 20 minutes
Total time: 50 minutes
2 pounds red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 tsp crushed dried rosemary
1 Tbsp plus 1 tsp olive oil
coarse slat and ground pepper
4 cod (or tilapia) fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
lemon wedges, for serving (optional)
1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 Tbsp oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
2. Meanwhile, rub fillets with remaining tsp oil; season all sides with salt and pepper.
3. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
per serving: 427 calories, 11.9 g fat, 36.7 g protein, 42.6 g carbohydrates, 5 g fiber
From Everyday Food, September 2006