Tuscan-Style Baked Tilapia with Tomato Olive Medley
15min
25min
4
285
Chef's Note
For the best flavor, allow the tomato-olive medley to sit at room temperature for 10-15 minutes before baking to let the flavors meld. If tilapia isn't available, you can substitute with any mild white fish like cod or sole.
Tags
Ingredients
4 6-ounce tilapia fillets
2 cups cherry tomatoes
1/2 cup kalamata olives, pitted and halved
1/2 medium red onion, thinly sliced
3 garlic cloves, minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon capers, drained
1 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
4 cups baby spinach
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Pat the tilapia fillets dry with paper towels and place them in a lightly oiled baking dish.
- 4
Brush the tilapia with the olive oil mixture, ensuring both sides are coated.
- 5
In a separate bowl, combine cherry tomatoes, kalamata olives, red onion, remaining minced garlic, capers, lemon zest, remaining lemon juice, 1 tablespoon olive oil, fresh basil (reserving some for garnish), oregano, remaining salt, and black pepper.
- 6
Arrange the tomato-olive medley around the fish fillets in the baking dish.
- 7
Bake for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
- 8
While the fish is baking, place baby spinach in a large serving platter or divide among individual plates.
- 9
Once done, carefully transfer the fish fillets onto the bed of spinach.
- 10
Spoon the warm tomato-olive medley over and around the fish.
- 11
Garnish with the reserved fresh basil and serve immediately.
Nutrition Information (per serving)
285
32g
8g
14g
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