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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Pre-heat oven to 350 degrees and place the cod filets in a large glass baking dish sprayed with non-stick spray.
- 2
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.
- 3
Continue mincing until olives, tomatoes, parsley and capers begin to form a paste.
- 4
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.
- 5
Spread the mixture evenly on top of all four cod filets then top with lemon slices.
- 6
Bake for 25-30 minutes or until fish flakes easily with a fork.