Baked Tilapia

1 lb. Yukon Gold Potatoes, peeled and thinly sliced
1 onion, thinly sliced
3/4 tsp. kosher salt, divided
4 tilapia filets, about 1 lb.
1 15 oz. can no-salt added diced tomatoes
1/2 cup white wine
1/4 cup extra-vitgin olive oil
1 tsp. herbes de Provence

Preheat the oven to 450
In a 13 x 19 baking dish arrange half the potatoes in a single layer.
Top with all of the onions.
Sprinkle with 1/2 tsp of salt. lay the fish filets in the dish, overlapping the thinner parts of the filets.
Pour the tomatoes and wine over the fish and season with 1/4 tsp. of salt. Arrange the remaining potato slices on top of the fish.
Drizzle with the oil and season with 1/4 tsp. of salt and the herbs de Provence

Bake for 10 minutes.
Reduce the oven to 200 F and bake for another 10 minutes.

Serves 4
9 Points Plus