Baked Tilapia Filet with Sun-Dried Tomato

Simple baked fish gets a major flavor boost from lemon, kalamata olives, capers and sun-dried tomatoes to create this delicious and healthy weeknight dinner.

Course Main Course

Cuisine American

Keyword baked tilapia

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 266kcal

Author Liz DellaCroce

Ingredients

4 boneless skinless cod filets - (halibut, red snapper or tilapia also work well)
20 kalamata olives pitted
4 pieces sun-dried tomato
2 tablespoons parsley
2 tablespoons capers drained
2 cloves garlic grated
1 zest of lemon
1 pinches several red chili flakes
1 slices lemon

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 350 degrees and place the cod filets in a large glass baking dish sprayed with non-stick spray.
On a cutting board with a sharp knife, begin mincing the olives. Add the tomatoes to the cutting board and continue chopping and mixing in with the olives. Do the same with the parsley and capers.
Continue mincing until olives, tomatoes, parsley and capers begin to form a paste.
Add the grated garlic, lemon zest and chili flakes and use the back of the knife to combine all of the tapanade ingredients until a rough paste forms.
Spread the mixture evenly on top of all four cod filets then top with lemon slices.
Bake for 25-30 minutes or until fish flakes easily with a fork.

Nutrition