Tilapia With Roasted Vegetables and Olives


by Charlotte Today Staff


Posted on January 19, 2011 at 10:16 AM

Tilapia With Roasted Vegetables and Olives
7 pointsPlus
Level basic prep 15min roast 40 min serves 4
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
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.  
(the green ingredients are power foods)