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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Ratings & Reviews

daneanp's Review

January 04, 2013
A nice preparation and very easy. Kalamata olives would work well too. Served with roasted garlic couscous.

PeggyHenderson's Review

December 07, 2012
This was luscious! My boyfriend raved about it. He said that it smelled as good while it was baking as it tasted when he ate it. It was SO easy to prepare and the presentation is beautiful.

lavndarblu's Review

December 04, 2012
This was very easy to make. I made Uncle Ben's Ready whole grain medley quinoa and brown rice to go along with it and I put the tilapia and tomato mixture on top of the rice. Next time I will make some sort of garlic/butter sauce to pour over the top so it's a little more moist. I would definitely recommend the quinoa and brown rice - 90 seconds in the microwave and it's done!

chughestx's Review

November 28, 2012
This was so good and easy. I added a few chopped pickled jalapenos to the topping because we like spicy. I will definitely make this again!

frenchy76's Review

April 01, 2011
I used green olive tapenade & grape tomatoes. Tossed in some parsley & lemon juice too. I'd like to tinker with it a little more, but it was pretty delish as it was.

mikel1982's Review

March 23, 2011
I'm a HUGE olive fan, so I was immediately drawn this this recipe. It turned out to be so good and very easy to make. I made this for two people, so I halved the fish, but kept the rest of the recipe the same. I used my yellow and red mini tomatos, and my favorite green olives:

alamberti's Review

April 10, 2010
This was excellent, easy to make and my husband loved it! Highly recommended. Because we only made two filets but had all the topping, we were able to eat a half tomato with almost every bite....I may double the topping again if we ever make the four filets called for in the recipe, just to maintain that ratio.

OceanMommy's Review

June 01, 2009
I absolutely LOVE this recipe! Its perfect for rainy summer days when grilling out isn't possible. My family doesn't like green olives, so we substitute with marinated black olives, which I usually get from the deli department. This probably adds a little fat to the recipe from the oil, but its amazing! I usually serve it with a simple spinach salad and some crusty bread. Viola...insta-meal!

SuzMort's Review

December 18, 2008
Have made this recipe several times as it is quick and so pretty. Love the salty olives w/ the mild fish. Make extra of the tomato mixture and serve w/ another roasted vegetable such as cauliflower to keep it simple and light.