Tilapia with Roasted Veggies & Olives

Serves 4

1 lb small red potatoes, halved
1 yellow (or orange) bell pepper, cut into 1-inch pieces
4 garlic cloves, finely chopped
2 tsp olive oil
½ tsp salt
¼ tsp black pepper
2 cups cherry tomatoes, halved
4 tilapia fillets
1 tsp grated lemon zest
½ tsp fennel seeds, crushed
12 pitted green olives, chopped
4 lemon wedges

1. Preheat oven to 425.
2. Spray pan with nonstick spray. Place potatoes, pepper, garlic, oil, ¼
tsp salt, and 1/8 tsp pepper in pan. Stir to coat.
3. Roast, stir a couple of times until potatoes are almost tender, about 30
mins.
4. Add tomatoes, stir.
5. Place tilapia on top of veggies, sprinkle with lemon zest, fennel seeds,
and ¼ tsp salt and 1/8 tsp pepper.
6. Roast until tilapia is cooked, between 10 and 13 mins.
7. Sprinkle with olives and serve with lemon wedges.

Found in Weight Watchers Points Plus Cookbook