Roasted Fish with Potatoes, Tomatoes and Olives
Recipe type: gluten free, dairy free, gfcf, main, seafood & fish
Serves: 6
  • 2 pounds red new potatoes, scrubbed and cut into quarters (I like to use a mix of different colors, and sometimes half sweet potatoes)
  • 4 garlic cloves, minced
  • 3 Tablespoon olive oil, divided
  • Coarse salt and ground pepper, to taste
  • 6 fillets of fish (4-6 oz. each) of choice (I used Talapia)
  • 1 pint of grape/cherry tomatoes, washed
  • ½ cup pitted Kalamata olives
  1. Heat oven to 450 degrees. Toss potato wedges with garlic, and 2 T olive oil on a rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven for 20 minutes, stirring potatoes about half-way through cooking time.
  2. Remove the baking sheet from oven. Add tomatoes and olives. Toss to combine. Rub 1 T olive oil on fish and season with salt and pepper. Push veggies to one edge of pan, making room for fish. Place fish on baking sheet.
  3. Put pan back in oven and cook 15-20 minutes more until fish is cooked and potatoes are tender.
Recipe by Angela's Kitchen at