Roasted Tilapia with Tomatoes and Olives

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
Total:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 27%
  • Fat: 6.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1g
  • Protein: 34.9g
  • Carbohydrate: 3.6g
  • Fiber: 1.3g
  • Cholesterol: 85mg
  • Iron: 1.5mg
  • Sodium: 572mg
  • Calcium: 38mg

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

  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.
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