Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2poundsred new potatoesscrubbed and cut into quarters (I like to use a mix of different colors, and sometimes half sweet potatoes)
4garlic clovesminced
3Tablespoonolive oildivided
Coarse salt and ground pepperto taste
6fillets of fish4-6 oz. each of choice (I used Talapia)
1pintof grape/cherry tomatoeswashed
½cuppitted Kalamata olives
Instructions
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.