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.

Ingredients

• 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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