Roasted flounder with potatoes, lemons & kalamata olives

This recipe can be made with any white flaky fish (bass, flounder, branzino, sole, snapper etc.)
Lemon, olives, paprika... can't go wrong! Enjoy! 

hands-on time: 10 minutes - total time: 45 minutes 

serves 4 

1 pound baby potatoes (about 12), halved 

1 lemon, thinly sliced 

8 sprigs fresh thyme 

2 tablespoons plus 1 teaspoon olive oil 

salt & pepper 

1/2 cup pitted kalamata olives 

4 6-ounce skinless flaky white fish fillets 

1/2 teaspoon paprika 

Heat oven to 400F. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 TBSP of the oil, and 1/4 tsp each salt & pepper; arrange in a single layer. Roast, tossing once, until the potatoes begin to soften, about 20 minutes...

Toss the olives with the potato mixture, then nestle the fish in. Drizzle the fish with the remaining tsp of olive oil and season with the paprika and 1/4 tsp each salt & pepper. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes more.