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Roasted Tilapia with Tomatoes and Olives

Roasted Tilapia with Tomatoes and Olives
Photo: Beau Gustafson; Styling: Cindy Barr
Total time 25 mins

4 servings

Juicy tomatoes, briny olives, and fresh parsley add a savory bite to this roasted mild white fish. For speedy cleanup, line your jelly-roll pan with aluminum foil. Be sure to coat it with cooking spray before adding the tilapia and other ingredients.


  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup cherry tomatoes, halved
  • 3/4 cup pitted green olives, coarsely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 garlic cloves, minced

Nutrition Information

  • calories 207
  • caloriesfromfat 27 %
  • fat 6.3 g
  • satfat 1.4 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 34.9 g
  • carbohydrate 3.6 g
  • fiber 1.3 g
  • cholesterol 85 mg
  • iron 1.5 mg
  • sodium 572 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 375°.

  2. Sprinkle fish with salt and pepper. Arrange fish in a single layer in the center of a jelly-roll pan lightly coated with cooking spray. Combine tomatoes and remaining ingredients; toss gently. Arrange tomato mixture around fish on baking sheet.

  3. Bake at 375° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top each serving with about 1/4 cup tomato mixture.