Roasted Tilapia, Potatoes, and Lemons

From Real Simple

Yield: 4 Servings

1 lb baby potatoes, about 12, halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons, plus 1 teaspoon olive oil
salt and pepper
1/2 cup pitted kalamata olives
4 6-ounce skinless tilapia fillets
1/2 teaspoon paprika

1. Heat oven to 400° F.
2. 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.
3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4. 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.
5. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.                                                                                                                          

Calories 374; Fat 25g; Sat Fat 3g; Cholesterol 85 mg; Sodium 567 mg; Protein 37g; Carbs 23g; Sugar 0g; Iron 3mg

 ** My Notes**
- I hate olives more than anything, so I won't be adding those to this mix.