It's been awhile since I've posted a fish recipe. Too long, in fact!
I had to take advantage of the yummy, fresh garden tomatoes we had a few weeks ago, so I decided to whip up this easy fish recipe! It turned out so good and moist! The tomatoes and olives go great with the mild tasting fish. If you love fish, then you'll love this recipe!
Fish is one of my favorite meats to make on weeknights. It cooks up so fast, and you can pretty much serve it with most any side! It's also a plus that my daughter loves it. I swear, she eats her serving and then comes after mine too! Love it!
Baked Tilapia with Tomatoes and Olives (click here to print recipe)
What you need:
2 teaspoons olive oil
4- 6 ounce tilapia fillets
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, chopped
3 garlic cloves, minced
2 tablespoons fresh parsley, chopped
salt and pepper, as desired
Preheat the oven to 350 degrees.
Pour olive oil into a 9x13 glass baking dish, lightly coating the inside of the dish. Place tilapia in the baking dish. Season with salt and pepper. Spread the tomatoes, olives and garlic on top and around the sides of the fish. Sprinkle the fresh parsley on top. Bake for 20-25 minutes, until fish flakes easily with a fork.
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On the blog... one year ago: Shrimp and Sausage Corn Chowder
Two years ago: Book Review: Spin the Plate by Donna Anastasi
This recipe is shared at these blogs: The Weekend Re-Treat at The Best Blog Recipes, Weekend Potluck at The Better Baker, Strut Your Stuff Saturday at Six Sisters Stuff, Best of the Weekend at Little Miss Celebration, Show me your Plain Monday at The Plaid and Paisley Kitchen, Marvelous Mondays at This Gal Cooks, Time to Sparkle at Inside BruCrew Life, You're Gonna Love it at Kathe with an E, In and Out of the Kitchen at Kathe with an E, Good Tastes Tuesday at The Sassy Slow Cooker, All My Bloggy Friends at Love Bakes Good Cakes, Share your Stuff Tuesdays at Table for Seven, Whimsy Wednesdays at The NY Melrose Family, Cast Party Wednesday at Lady Behind the Curtain, Wake up Wednesdays at Heather's French Press,