For a lighter take on the classic meat and potatoes pairing, get rid of the beef and select a leaner protein like tilapia. The meal is just as hearty, but more fit-friendly. Since the potatoes require more time to cook than the fish, roast them first and add the fish later. This technique could also be used for boneless skinless chicken breasts. Serve with a chilled full-bodied white or a nice, light red. Make it for your family this weekend! Here's the recipe.
- 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