I've told you before how much I love tilapia--it's light, versatile, and most of all, affordable. This oven-roasted version makes an easy, delicious weeknight meal. I got the recipe from the October issue of Real Simple magazine. The magazine's title does not lie, indeed this was simple to make. The flavors are excellent, and the oven does most of the work. What could be better than that?
Roasted Tilapia with Potatoes, Lemons and Olives
1 pound baby potatoes, halved (I used yukon golds)
1 lemon, sliced
8 (or so) sprigs fresh thyme (you don't have to take the leaves off, they'll fall off as they roast)
salt and pepper
1/2 cup pitted kalamata olives
4 skinless tilapia fillets
1/2 tsp. paprika
Preheat oven to 400 degrees. Toss the potatoes, lemon and thyme in a couple tablespoons of olive oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast (giving them a shake once or twice) for 20 minutes. (If your potato pieces are on the larger size, I'd keep them in the oven an extra five minutes before adding the fish.)
Add the olives to the potatoes, and give them another shake. Rest the fish on top of the potato mixture, and drizzle it with a little more olive oil. Season it with a little salt, pepper, and paprika as well. Return it to the oven, and let it roast for 12-15 minutes. The potatoes will be golden brown and the tilapia will be opaque. Enjoy!