It’s farm share season!!! Ryan and I have gotten vegetables for three weeks, and it’s lead to lots of leafy salads and stir fry. In addition to lots of greens we have also gotten lots of small, delicious, buttery potatoes which I used for this recipe. The recipe is pretty quick and easy to make. The most work you have to do for this recipe is chop. I was excited because I could also use my mandoline slicer on the lemon. It’s totally nerdy, but I think it’s fun to slice things all skinny and even. BUT, be careful because I cut myself cleaning it (again, cooking is messy!)
I got the recipe from Real Simple: Easy, Delicious, Home Cooking, spring/summer 2012 magazine. I love this magazine! The recipes use lots of seasonal vegetables which I’ve been finding in my weekly farm shares. I think it’s really a must-have book for people who have farm shares.
Here’s the recipe:
Ingredients:
1 pound baby potatoes halved, or quartered if especially large
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons, plus 1 teaspoon of olive oil
Salt and pepper
1/2 cup pitted kalmata olives
6-ounce skinless tilapia fillets
1/2 teaspoon of paprika
Directions:
1. Preheat oven to 400° F.
2. In a large bowl toss the potatoes, lemon slices, and thyme with the 2 tablespoons of the oil, and about a 1/4 teaspoon of salt and pepper. Once well mixed, arrange in a single layer on a rimmed baking sheet.
3. Roast, stirring once, for 20 minutes. The potatoes should begin to soften.
4. Add olives to potato mixture. I put the olives only on half of the sheet because someone doesn’t like olives.
5. Place the tilapia on top of the potato, lemon, and olive mixture. Drizzle the tilapia with the last teaspoon of olive oil and season with the paprika. Also season to taste with salt and pepper.
6. Continue to roast until the tilapia is opaque and the potatoes are golden brown. This should take about 12-15 minutes more.
Messy level: Two spoons and just because you’re basically making two separate things.
