Fish Stew

This is one of my favorite go-to one pot meals! It comes together in minutes and then you just throw it in the oven! Easy, quick and delicious!

Ingredients:

- 1¼ lb Yukon gold potatoes

- 4 Roma tomatoes

- 1 medium yellow onion

- 3 to 4 garlic cloves

- 2 tsp dried thyme

- 1½ tsp salt

- ½ tsp pepper

- 3 tbsp olive oil

- 12 to 15 olives (I typically use kalamata)

- 6 fish fillets (white fish of your choice I typically use Snapper)

- ½ lemon

- ½ tsp salt

- ¼ tsp pepper

- 1 tbsp olive oil

Directions:

- Cut your potatoes into ¼-inch half moon slices, and place in a pot and fill it with water until it just covers the potatoes and parboil them (that just means to cook it until 80% done)

- Then cut your tomatoes the same way and place in a large bowl

- Thinly slice your onions into half moons and place in the same bowl

- Mince your garlic and place with the tomatoes and onions.

- You can toss your olives in whole

- Add your thyme, salt, pepper and olive oil in the bowl and mix well.

- Once your potatoes are done. Drain and place into the same big bowl with the rest of your vegetables and mix well. The heat of the potatoes will begin to soften your vegetables.

- In a oven proof pan or dish, drizzle 1 tbsp of olive oil just to coat the bottom.

- Then cut your fish fillets up into 1 inch or bite size pieces and place in the pan.

- Cut your lemon into wedges and squeeze the juice on top of the fish and throw in the rind.

- Season your fish with salt and pepper and mix well.

- Now toss all your vegetables into the pan with the fish.

- Put it in a preheated oven on broil at 425°F for 20-30 mins. Tossing every 10 minutes for even cooking.

- Once fish is cooked, it is ready to be enjoyed with some bread! Or pasta, or any carb of your choice!