1 pound baby potatoes (about 12), halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
1/2 cup pitted kalamata olives
4 6-ounce skinless tilapia fillets
1/2 teaspoon paprika
- Heat oven to 400° F.
- In a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- Toss the olives with the potato mixture; nestle the fish in the potato mixture. Drizzle the fish with the remaining teaspoon of olive oil and season with the 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 more.
- Main Dishes, Fish
- North American