Roasted tilapia with vegetables:


2 lbs tilapia fillets
3 baking potatoes, diced to 3/4 inch cubes
9 plum tomatoes, chopped
1 8oz can artichoke hearts, sliced thin
3/4 cup black olives, sliced
2 tbsp capers
2 tbsp olive oil
1 tsp rosemary
1 tsp thyme
salt & pepper

Preheat oven to 400 deg. Fahrenheit. Peel and chop potatoes to 3/4 inch cubes. Combine in baking tray with 1 tbsp olive oil, 1/2 tsp rosemary, and season with pepper. Bake in oven for 20 minutes until browned and done. Remove from oven, and remove potatoes from baking pan. Add tilapia fillets to tray, about 10 fillets, side by side. Add potatoes, chopped tomatoes, artichokes, olives, capers, and the rest of the rosemary and thyme, layer by layer. Drizzle with the rest of the olive oil, season with salt & pepper, put in oven, and bake for about 30 minutes until fish is cooked and vegetables are tender. While baking, occasionally spoon the liquid that gathers at the bottom over the vegetables. I also drizzled a little white wine in the middle of the baking. Serve fillets with a pile of vegetables on top (serves about 5).


8/10: This dish has a nice Mediterranean flavor that makes me think it is Sicilian in origin. It is healthy (low fat), hearty, filling, and cheap... you will probably spend more on the wine than the dish itself. I had it with a bottle of Yellowtail pinot grigio, which for the record, goes very well with seafood. I somehow managed to undercook the potatoes, but otherwise very good. Possibly serve with a green salad.