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A Quick Baking Post (To Avoid Eating More Olives)

October 22, 2012

Smell that? It’s the savory smell of thyme. And olives. On my fingers. Typing away on this immaculate white iMac keyboard.

Yes, folks, tonight I am baking (and blogging). And the love my husband has for me has reached an all time high.

In case you are confused, as to why I am baking with olives, puzzle no longer. Tonight I bake: FISH. I am making my most favorite Real Simple recipe, Roasted Tilapia, Potatoes, and Lemons.

–“Don’t forget the swimmers.”–  And my husband just reminded me to put the fish in the oven. Ew…

Swimmers now in the oven. This recipe really is “real simple.” The only dishes you will have to clean in the end is a cutting board and baking sheet. And the aroma of lemon and thyme-infused fish is almost as good as the 10-minute prep time.


  • 1  pound  baby potatoes (about 12), halved — I use red potatoes and cut them into small triangles.
  • 1  lemon, thinly sliced
  • 8  sprigs “fresh” thyme — Spice-rack thyme is just as great.*
  • 2  tablespoons  plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 1/2  cup  pitted kalamata olives
  • 4  6-ounce skinless tilapia fillets
  • 1/2  teaspoon  paprika

Pre-heat the oven to 400 degrees. Then, on a rimmed baking sheet, with flare, toss the potatoes, thyme, lemons, 2 T. of olive oil and a smashing dash of salt and pepper. Then, with a little TLC, arrange the potatoes and lemons in a single layer. Pop the sheet into the oven to roast for twenty minutes, tossing once.

*Fresh thyme used here for photogenic purposes only.

Then, proceed to cut (AND EAT) the kalamata olives. (I ate 10 olives, but this is entirely up to the chef.)

After the twenty minutes are up and the tots are softened, toss in the (leftover) olives and snuggle up the fish into the potato and olive mixture. Drizzle the fish with the remaining olive oil and season it with paprika (not to be confused with the red sprinkles in your cupboard), and add salt and pepper.

Continue to bake the fish and potatoes for about 12-15 minutes, until the potatoes are golden brown and the fish is opaque throughout.

Put the finishing touches on your blog, and Wall-eye (fish talk for “Voilà”)! The fish is ready to eat. Bon appetit!

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