Tilapia With Roasted Vegetables and Olives

By Jan_C

Ingredients

• 1 pound small red potatoes, halved
• 1 yellow bell pepper, cut into 1-inch pieces
• 4 garlic cloves, finely choppped
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes, halved
• 4 (5-counce) tilapia fillets
• 1 teaspoon grated lemon zest
• 1/2 teaspoon fennel seeds, crushed
• 8 pitted green olives, chopped
• 4 lemon wedges

Details

Adapted from wcnc.com

Preparation

Step 1

1 Preheat oven to 425. Spray large rimmed sheet pan with nonstick spray

2 Place potatoes,bell pepper, garlic, oil, 1/4 teaspoon of the salt, and 1/8 tesasoon of the black pepper in prepared pan; toss to coat. Roast stirring twice, until potatoes are almost tender, about 30 minutes

3 Add tomatoes to vegetables;stir to combine. Arrange tilapia on top of vegetables;sprinkle with lemon zest, fennel seeds, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until tilapia is just opaque throughout, about 10 minutes.

4 Divide tilapia and vegetables evenly among 4 plates. Sprinkle evenly with olives and serve with lemon wedges.