Baked Tilapia with Artichoke and Olive Tapenade
15min
20min
2
320
Chef's Note
For the best flavor, make the tapenade a few hours ahead and refrigerate to allow the flavors to meld. The tapenade also makes a delicious spread for vegetable crudités if you have any leftover.
Tags
Ingredients
2 6-oz fillets tilapia fillets
1 medium lemon
3 tablespoons olive oil
2 cloves garlic
1/3 cup kalamata olives, pitted
1/2 cup artichoke hearts (packed in water, not marinated)
2 tablespoons fresh parsley
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch asparagus
1 cup cherry tomatoes
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Pat the tilapia fillets dry with paper towels and place them in a lightly oiled baking dish. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Zest the lemon and set aside 1 teaspoon of zest. Cut the lemon in half and squeeze 1 tablespoon of juice.
- 4
In a food processor, combine the kalamata olives, artichoke hearts, 1 tablespoon chopped parsley, capers, minced garlic, lemon zest, lemon juice, and 2 tablespoons olive oil. Pulse until coarsely chopped but not completely smooth.
- 5
Spread the tapenade evenly over each tilapia fillet.
- 6
Trim the woody ends from the asparagus and arrange them around the fish in the baking dish. Add the cherry tomatoes. Drizzle the vegetables with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 7
Bake for 15-18 minutes, or until the fish flakes easily with a fork and the asparagus is tender-crisp.
- 8
Garnish with the remaining 1 tablespoon fresh parsley before serving.
Nutrition Information (per serving)
320
32g
12g
18g
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