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
1 cup cherry tomatoes, halved
3/4 cup pitted green olives, coarsely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 garlic cloves, minced
How to Make It
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.
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!
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: http://www.lindsayolives.com/our-products/naturals/green-ripe-california.html
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.
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!
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.
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