One of the best parts of this sheet pan dinner recipe? There's almost no clean-up! Since the fish and potatoes bake in a packet of parchment paper, all the juices stay in the packet too (and make your meal more flavorful).
Preheat oven to 425°F. Place potatoes in a large microwave-safe bowl with 1 tablespoon water; cover. Microwave on 100 percent power (high) 5 minutes. Let cool slightly.
Cut four 15-inch square sheets of parchment paper. Fold each in half to crease; unfold. Drizzle about 1/2 teaspoon olive oil in the center of one half of each parchment sheet. Place potatoes on oil.
Arrange fish on top of potatoes. Season lightly with salt and black pepper. Drizzle with remaining oil, dividing evenly among packets. Top with a few thyme sprigs and olives.
Fold other half of the parchment over fish. Beginning at one corner at the fold, tightly fold both layers of parchment up toward center. Continue folding and pleating around the edge to create an airtight packet. Tuck last corner underneath to close. Transfer packets to a baking sheet. Bake 10 to 12 minutes or until paper has puffed and fish is opaque. If desired, serve with lemon wedges. Makes 4 servings.
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24 g fat
(3 g saturated fat,
2 g polyunsaturated fat,
11 g monounsaturated fat),
69 mg cholesterol,
429 mg sodium,
33 g carbohydrates,
6 g fiber,
2 g sugar,
29 g protein.