MEDITERRANEAN BAKED WHITE FISH
Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat and serve.
Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving
BAKED TILAPIA WITH TOMATOES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
- Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
- Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN
The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.
Provided by Marian Monroe
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 24 g, Cholesterol 41.1 mg, Fat 9.1 g, Fiber 4.3 g, Protein 27.4 g, SaturatedFat 1.4 g, Sodium 557.8 mg, Sugar 8.4 g
BAKED TILAPIA WITH TOMATOES & OLIVES
Make and share this Baked Tilapia With Tomatoes & Olives recipe from Food.com.
Provided by Phil Franco
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
- In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
- In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
- Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Nutrition Facts : Calories 235.1, Fat 13, SaturatedFat 2.2, Cholesterol 62.5, Sodium 328.3, Carbohydrate 4.8, Fiber 1.5, Sugar 2.3, Protein 26.1
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