| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds new potatoes, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- Cooking spray
- 2 cups cherry tomatoes
- 1/4 cup pitted kalamata olives
- 2 tablespoons capers, drained
- 3 cloves garlic, smashed
- 1/4 cup white balsamic vinegar or white wine vinegar
- 4 6-ounce tilapia fillets
Instructions
- Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
- Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
- Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
Nutrition Facts
| Calories | 367 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 85 milligrams |
| Sodium | 535 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 38 grams |
Reviews
Excellent flavor, easy recipe. We started serving the fish and tomato’s with black rice. This is one of my favorites!
Very easy recipe! My husband was happy with the outcome.
Easy recipe to make and very delicious love it…had a great time preparing all the ingredients needed
Delicious! Followed the recipe. Made only the tomatoes and fish because I had no potatoes. Cooking times were fine. I did halve the cherry tomatoes and olives before roasting. Used white wine vinegar because I was out of white balsamic. Will definitely make this again. Served with zucchini pancakes. Summery. My husband and daughter loved it.
I made this last night and my husband and I thoroughly enjoyed this dish. The only thing I did differently was to roast the potatoes for 40 minutes and then used the suggested times for the tomatoes and fish. The meal is light and tasted wonderful. I make tilapia often and this was a pleasant surprise. Will definitely make this again.
Perfect Lenten dish. Very yum. I quartered up these really interesting brown tomatoes called Kumatos instead of cherry and substituted sweet potatoes for the white, sliced on a mandolin. The rosemary infused olive oil was easy to make and well worth it. Try this recipe.
This is a great recipe! My kids loved the fish, and I cooked the potatoes a little bit longer, to get them a little more crispy.
I loved this recipe. I agree with the other reviewer that you have to cook the potatoes less time than suggested and more time on the fish but that always depends on thickness of the filet. I used a white peach balsamic for the fish and I had a rosemary infused olive oil that I used on the potatoes. I loved the balance of flavors from the sweetness of the tomatoes, the salty of the olives & capers, and the creaminess of the potatoes & fish. Super good that I will definitely make again and again.
The recipe was ok, not really bad but also not really good. I felt that the cook times were a little off–seemed like the potatoes needed less time and the tomatoes and fish needed a little more time, which threw me off in terms trying to time things to come out evenly. Tomatoes seemed to have a strong taste, maybe not add as much balsamic vinegar (unless you are a fan. I like the sides with the tilapia but if I make this again I’d find a different way to prepare them.