Tilapia with Chimichurri and Roasted Potatoes

Typically chimichurri is a green sauce that is made with fresh parsley and fresh garlic, but is also tasty made with dried ingredients, which was what I had on hand. As always feel free to experiment with whatever you happen to have in your kitchen!


Ingredients
4 medium potatoes, cut into small chunks
4 tilapia fillets
couple of squeezes of lemon juice
1 tsp chili flakes
2 tsp dried parsley
1 tsp garlic powder
1/4 tsp paprika
salt and pepper to taste
olive oil

Directions
Preheat oven to 450 F.

In a small dish stir together parsley, chilli flakes, and 1/2 tsp garlic powder; set aside.

Toss potatoes in olive oil to lightly coat, sprinkle with remaining garlic powder, salt, and pepper. Spread evenly on a baking dish lined with foil. Bake for in 15 minute intervals until soft inside when poked with a fork and the edges are golden brown.

Meanwhile, lightly brush both sides of fish fillets with olive oil; season with salt and pepper. Sprinkle paprika over the top. Bake for about 10 minutes, or until fish flakes easily. Finally, top with lemon juice and parsley mixture. Bake for an additional minute.

Serve with steamed veggies, such as broccoli, if you'd like.