Real Recipes From Real Home Cooks ®

roasted tilapia with fire-roasted tomatoes & olives

★★★★★ 5
a recipe by
Wendy Gardner
Buena Park, CA

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!

★★★★★ 5
serves 3-4
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For roasted tilapia with fire-roasted tomatoes & olives

  • 2/3 c
    canned, fire-roasted diced tomatoes
  • 12 sm
    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)

How To Make roasted tilapia with fire-roasted tomatoes & olives

  • 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.)

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