Baked Tilapia with Tomato Olive Relish
15min
20min
4
285
Chef's Note
For the best flavor, make the tomato olive relish while the fish is marinating and let it sit at room temperature until serving. This allows the flavors to meld together beautifully. If you prefer a stronger flavor, add a pinch of red pepper flakes to the relish.
Tags
Ingredients
4 6-oz tilapia fillets
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves, minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pint, halved cherry tomatoes
1/3 cup, pitted and chopped kalamata olives
1/4 cup, finely diced red onion
2 tablespoons, chopped fresh parsley
1/4 cup, crumbled feta cheese
4 cups baby spinach
1 cut into wedges for serving lemon
Instructions
- 1
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- 2
In a small bowl, mix together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 3
Place the tilapia fillets in the prepared baking dish and brush both sides with the olive oil mixture. Let marinate for 5 minutes while you prepare the relish.
- 4
In a medium bowl, combine the halved cherry tomatoes, chopped kalamata olives, diced red onion, remaining minced garlic clove, chopped parsley, 1 tablespoon olive oil, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside.
- 5
Bake the tilapia in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- 6
While the fish is baking, lightly wilt the baby spinach in a large skillet over medium heat for about 2 minutes, just until slightly softened.
- 7
Divide the wilted spinach among 4 plates, top with the baked tilapia fillets, and spoon the tomato olive relish over each fillet.
- 8
Sprinkle with crumbled feta cheese and serve with lemon wedges on the side.
Nutrition Information (per serving)
285
32g
8g
14g
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