Baked tilapia with tomatoes and potatoes

Ingredients:

• 600 g of young potatoes with skin, cut into 1.5 cm thick pieces.
• 2 tbsp. l. olive oil
• 3 tsp chopped fresh thyme
• Coarse salt and freshly ground pepper
• 2 cups cherry tomatoes
• 1/4 cup pitted olives
• 2 tbsp capers, without brine
• 3 cloves garlic, crushed
• 1/4 cup white balsamic vinegar or white wine vinegar
• 4 tilapia fillets weighing 180 g each.

Preparation:

1. Preheat oven to 200°C. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste. Grease a baking sheet with vegetable oil and spread the potatoes in an even layer. Bake until crisp, stirring halfway through, about 35 minutes.
2. Meanwhile, mix tomatoes, olives, in a bowl. capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar, and 1 teaspoon thyme. Grease another baking sheet with oil and spread the vegetables in an even layer. Bake for 15 minutes, until softened.
3. In a bowl, combine the remaining 2 teaspoons olive oil with 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste; coat the fish with the mixture. Place the fish on top of the tomato mixture and continue baking for another 10 minutes, until cooked through. Divide the fish and tomatoes among plates, and place the potatoes next to them.