Baked Tilapia with Tomatoes and Olives
Baked Tilapia with Tomatoes and Olives
Serves 6
- 3 pounds Tilapia fillets
- 1/4 cup extra-virgin olive oil
- 4 sprigs fresh thyme
- 2 cups tomatoes, peeled, seeded and chopped
- 1/2 cup coarsely chopped green olives
- 1/4 teaspoon dried hot red pepper flakes
- 2 teaspoons garlic cloves, minced
- 1/2 cup finely chopped red onion
- 1 tablespoon fresh lime juice
Preheat the oven to 400º.
Oil lightly a shallow baking dish large enough to hold the fillets in one layer.
In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and 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.
Per Serving (excluding unknown items): 113 Calories; 10g Fat (79.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat.