Roasted Tilapia With Tomatoes, Olives and Fingerling Potatoes
2 tablespoons olive oil, divided
1 1/4 pounds small fingerling potatoes, cut diagonally into 1/2-inch pieces
3 teaspoons chopped fresh thyme, divided
Kosher salt and freshly ground pepper
2 cups grape tomatoes
1/3 cup pitted kalamata olives
2 tablespoons capers, rinsed and drained
3 garlic cloves, peeled and smashed
1/4 cup white wine vinegar, divided
4 tilapia fillets or other firm fish, 5 to 6 ounces each
Sprigs of thyme for garnish
Heat the oven to 400 degrees. Drizzle a rimmed baking sheet with 1 tablespoon olive oil and place in the oven for 5 minutes.
Remove from the oven, and immediately place potatoes on pan. Sprinkle with 1 teaspoon thyme leaves, about 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast potatoes about 15 to 20 minutes or until browned and crisp, tossing halfway through. Remove from oven. Cover with foil to keep warm.
Place the tomatoes, olives, capers and garlic on the same baking sheet. Drizzle with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme. Place in oven and roast until just beginning to soften, 15 minutes.
In a small bowl, mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until fish is just cooked through, about 10 minutes.
Divide among plates and serve with the potatoes. Garnish with sprigs of thyme. Makes 4 servings.
Per serving: 367 calories (27 percent from fat), 11 g fat (2 g saturated), 29 g carbohydrates, 38 g protein, 535 mg sodium, 85 mg cholesterol, 4 g fiber.