Roasted Tilapia with Fire-Roasted Tomatoes & Olives

Wendy Gardner

By
@Cookinfor3

This recipe is from The Biggest Loser Family Cookbook. It's easy and delicious! I served it with white rice and steamed vegetables and my family loved it! I forgot to take a picture, so this one is from the cookbook!


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Comments:

Serves:

3-4

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

2/3 c
canned, fire-roasted diced tomatoes
12 small
green, pimiento stuffed olives (sometimes called manzillas), cut into quarters
4 tsp
minced onion
1 tsp
freshly crushed or minced garlic
1 lb
tilapia fillets
salt and pepper to taste
olive oil in a sprayer (not store-bought spray that contains propellant)

Directions Step-By-Step

1
Preheat oven to 400*F
2
In a medium bowl, combine the tomatoes (and their juice), olives, onion, and garlic until mixed.
3
Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent. Top evenly with the tomato mixture. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes. (Depending on your oven and thickness of the fillets, could take 15 to 20 minutes.)

About this Recipe

Course/Dish: Fish, Roasts
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy