Balsamic Tilapia with Roasted Potatoes and Broccoli

• tilapia filletpatted dry16 oz
• russet potatocut into 1-inch cubes2 lb
• broccoli florets12 oz
• red onioncut into wedges1/2 lb
• garlicminced2 clove
• balsamic vinegar4 tbsp
• cooking oil4 tbsp
• dried thyme1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Cut the russet potato into 1-inch cubes and cut the red onion into wedges. Mince the garlic.
2. 2Heat the oven to 425F. Toss the potatoes and onion with half the cooking oil, half the garlic, the dried thyme, and a pinch of the listed salt and black pepper. Spread them on a baking sheet and roast for 18-22 minutes, until the potatoes are golden and fork-tender.
3. 3Pat the tilapia dry without rinsing it, then season both sides with the remaining salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the broccoli to the baking sheet, toss with the remaining cooking oil and garlic, and make space for the tilapia. Place the fish on the sheet and roast for 8-12 minutes, until the thickest part flakes easily and reads 145°F (63°C) on an instant-read thermometer.
5. 5Warm the balsamic vinegar in a small saucepan over medium-low heat for 2-3 minutes, until slightly reduced and glossy. Taste the vegetables and balsamic drizzle, adjusting with salt and pepper, then serve the fish with the roasted vegetables.