I serve this with a salad or steamed broccoli.

The Recipe: Roasted Fish with Potatoes, Tomatoes and Olives


  • 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


  • 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.
  • 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.
  • Put pan back in oven and cook 15-20 minutes more until fish is cooked and potatoes are tender.

Roasted Fish with Potatoes, Tomatoes and Olives

Tuesday, April 24, 2007


Friday, April 27, 2007 – 09:59 AM
YUMMO!!! I am totally making this tomorrow night. YUM!! Hopefully mine turns out as well as yours did. 🙂

Saturday, April 28, 2007 – 06:10 PM
I hope you like it.  It’s super easy and even anti-fish boy manages to choke it down!  Ha!