Roasted Tilapia with Tomatoes and Olives

Roasted Tilapia with Tomatoes and Olives Recipe
Photo: Beau Gustafson; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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.

Note:

Marcia Smart,

January 2008
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