Am I sounding like a broken record? I think I start a lot of my recipes with similar descriptions, but busy life calls for fast and easy meal preparation and delicious is non-negotiable. If it’s not delicious, I don’t make it again and I’m certainly not going to post it for you.
Roasted Tilapia with Tomatoes and Olives
adapted from Cooking Light
- 1 lb tilapia fillets, probably about 3-4 fillets, depending on their size. You can use other types of white fish for this recipe too.
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-14 oz) can of diced tomatoes with green chilies
- ¾ cup chopped Kalamata olives, or black olives **see side note below**
- 3 Tbsp chopped fresh flat-leaf parsley
- 3 garlic cloves, minced
Combine the tomatoes, olives, parsley and garlic in a bowl and mix to combine.
Sprinkle fish with salt and pepper. Coat a rimmed baking sheet with cooking spray and place fish on sheet. Pour the tomato mixture around the fish.
Side note: I made this dish with Kalamata olives from the olive bar at our grocery store. The price for those olives ranges from $5.99-$7.49/lb. That might scare some of you away, but I only bought what I needed and I paid less than $2 with a few left over to munch on. We feel it is worth it. The briny olives taste so much better than olives from a can. Try it once and see what you think, you can always go back to the can, but I bet you’ll be a convert too!
I served the fish with roasted asparagus. Enjoy!