Ingredients
4 tilapia fillets (about 5 oz each)
2 tbsp olive oil
1 cup chopped cherry tomatoes
3 garlic cloves, minced
1/4 cup fresh basil leaves, torn
1 tsp dried oregano
1 lemon (zest and juice)
1/2 tsp sea salt
1/4 tsp black pepper
Optional: 1 tbsp capers for briny contrast
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Blend olive oil, half the tomatoes, garlic, lemon zest, oregano, 1/2 the basil, salt, and pepper in a bowl into a chunky spread.
Place fillets on the baking sheet. Spread half the tomato mixture over the fish. Top with remaining whole cherry tomatoes and basil leaves.
Bake for 15 minutes. Squeeze lemon juice over the fish. Bake 3 more minutes until fish is opaque and topping is bubbly.
Let rest 3 minutes before serving.
Notes
Use any white fish like sea bass or cod.
Fresh tomatoes can be replaced with 1 cup fire-roasted diced tomatoes + 1/2 tsp oregano.
Broil 2 minutes (optional for bolder color) last minute of baking.
Store in airtight containers in fridge up to 2 days.
- Prep Time: 15
- Cook Time: 18
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Sodium (optional with reduced salt)
Nutrition
- Serving Size: 1 fillet
- Calories: 270
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg