Roasted Tilapia with Tomatoes and Olives

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 certain to coat it with cooking spray earlier than adding the tilapia and other substances.

Roasted Tilapia with Tomatoes and Olives
Roasted Tilapia with Tomatoes and Olives


  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 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

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 the 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.

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