2 tablespoons olive oil, divided
1 1/4 pounds small fingerling potatoes, cut diagonally into 1/2-inch pieces
3 teaspoons chopped fresh thyme, divided
Kosher salt and freshly ground pepper, to taste
2 cups grape tomatoes
1/3 cup pitted Kalamata olives
2 tablespoons capers, rinsed and drained
3 garlic cloves, peeled and smashed
1/4 cup white-wine vinegar, divided
4 tilapia fillets or other firm fish, about 5-6 ounces each
Thyme sprigs, for garnish
Preheat oven to 400 F. Drizzle a sided baking sheet with 1 tablespoon of the olive oil and place in oven for 5 minutes. Remove from oven. Place the potatoes on sheet and sprinkle with 1 teaspoon of the thyme leaves and about 1/4 teaspoon each kosher salt and freshly ground black pepper. Roast potatoes for about 15 to 20 minutes or until browned and crisp, tossing halfway through. Remove potatoes from oven and wrap in foil to keep warm.
Place the tomatoes, olives, capers and garlic on same baking sheet. Drizzle with 1 teaspoon olive oil and 2 tablespoons of the vinegar; sprinkle with 1 teaspoon thyme. Place in oven and roast until just beginning to soften, for about 15 minutes.
In a small bowl, mix remaining olive oil, thyme and vinegar with 1/4 teaspoon salt and pepper to taste; brush onto the fish. Place fish on top of roasted tomato mixture and return to oven until fish is just cooked through, for about 10 minutes.
Divide fish among plates and serve with potatoes. Garnish with the thyme sprigs.
Makes 4 servings.