SEAFOOD SUNDAY

Today's recipe comes from the current issue of FOOD NETWORK MAGAZINE. It has only 367 calories per serving and since it has veggies included, it is a meal in itself. I might add some spinach, steamed broccoli, or green salad just to have a little "green" on the plate.

BAKED TILAPIA WITH TOMATOES AND POTATOES
1 1/4 lb. new potatoes, cut into 1/2 inch pieces
2 tbsp. extra virgin olive oil
3 tsp. chopped fresh thyme
kosher salt and freshly ground pepper
cooking spray
2 c. cherry tomatoes
1/4 c. pitted kalamata olives
2 tbsp. capers, drained
3 cloves garlic, smashed
1/4 c. white balsamic vinegar or white wine vinegar
4 (6oz.) tilapia fillets

Preheat oven to 400. Toss the potatoes with 1 tbsp. olive oil, 1 tsp. thyme, 1/4 tsp. salt and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes. 
Meanwhile, toss the tomatoes, olives. capers, and garlic with 1 tsp. olive oil, 2 tbsp. vinegar and 1 tsp. thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
Mix the remaining 2 tsp. olive oil and 1 tsp. thyme, 2tbsp. vinegar, 1/4 tsp. salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among the plates and serve with potatoes.