Mediterranean Baked Tilapia
A light, flavor-packed dish featuring flaky tilapia fillets nestled atop roasted baby tomatoes, olives, and peppers, all infused with garlic, sun-dried tomatoes, and Mediterranean spices. Serve over rice or with crusty bread for a simple yet elegant weeknight meal.
Ingredients
- 3 cups baby tomatoes half sliced
- 1/2 cup Kalamata olives chopped
- 1/2 cup green bell pepper chopped
- 1 small shallot diced
- 4 garlic cloves minced
- 1/4 cup sun-dried tomatoes
- 2 Tablespoons olive oil
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tilapia fillets
- Fresh parsley for garnish
- Cooked rice for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine tomatoes, olives, green pepper, shallot, garlic, sun-dried tomatoes, olive oil, oregano, salt, and pepper.
- Roast for 30 minutes until vegetables soften.
- Gently burst tomatoes with a spoon.
- Mix cumin, paprika, salt, and pepper. Season tilapia evenly.
- Place tilapia over the roasted veggie mix.
- See full steps with tips & photos → https://p4pd.org/mediterranean-baked-tilapia/
Notes
- Fish Swap: Cod, haddock, or snapper fillets work equally well.
- Veggie Variations: Add zucchini or artichoke hearts for extra color and texture.
- Make-Ahead: Prep the vegetable mixture up to a day ahead; store covered in the fridge and roast when ready.