I tried this recipe last night and didn’t like it at all. However, Mr. Piggy thought it was OK and the Old Sow thought it was amazing. Perhaps I’m just not into baked white fish. It’s so BLAH. The whole baked fish blah-ness aside, the kalamata olives did not mesh in this recipe. Olives have tons of flavor and the Tilapia is so mild, it was a mismatch.
So, this recipe is scratched from the list. It might be fixable if the Tilapia was breaded and pan-fried and the olives were omitted. Roasted potatoes are always a winner in my book, especially with fresh thyme and lemons. I really like Tilapia too and it’s a good cheap option for fresh fish.
Piggy is on the hunt for a good, quick, easy Tilapia recipe.
Ingredients
- 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
Directions
- Heat oven to 400° F.
- On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons 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 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.
Source: Real Simple Magazine
Piggy Goes To Market 
Leave a Reply