Week 1, Recipe 1

The first recipe was roasted tilapia, potatoes, and lemons. The Mr. prepared the meal tonight (lucky me!) since I was working (12 hour shifts never make me want to cook dinner). He said the recipe was fairly simple, the only long part was the roasting lengths. He sorta halved the recipe using 2 tilapia fillets instead of 4 and stated if he had also halved the amount of potatoes, "I would still be really hungry right now." Which I agreed was true but maybe we needed something green next time :)


Roasted Tilapia, Potatoes, and Lemons (serves 4)
Prep: 10 min, Total with roasting: 45 minutes

1 lb baby potatoes (12), halved
1 lemon, thinly sliced
8 sprigs of fresh thyme
2 tablespoons + 1 teaspoon olive oil
Salt & Pepper
1/2 cup pitted kalamata olives
4 6-0z skinless tilapia fillets (or do as we did and only use 2)
1/2 teaspoon paprika

1. Heat oven to 400. On a large rimmed baking sheet (ours is always lined with a silicone baking mat for easy clean up), toss potatoes, lemon, and thyme, 2 tablespoons of olive oil, and 1/4 teaspoon of salt & pepper; arrange in a single layer. Roast, tossing once, until potatoes begin to soften, about 20 minutes.

2. Toss the olives with the potatoes; nestle fish in the potato mixture. Drizzle fish with a teaspoon of olive oil and season with paprika and 1/4 teaspoon of salt & pepper. Continue to roast until potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

The only addition we made was freshly grated parmesan cheese on top. yum.