Tilapia is a versatile fish that goes well with so many flavors. This recipe bakes the fillets with tomatoes, green olives, and onion creating a zesty sauce.
6 tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 cloves garlic, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice
Preheat the oven to 400 degrees F.
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.
chocospiced
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
March 22, 2008
Wonderful, healthy recipe. I subbed Calamata olives for the green olives..great Mediterranean flavor!!
January 29, 2008
Nice recipe to play with. Have made this a few times with some variations and have always liked it. The combination of the thyme and olives really makes the whole thing come together.
January 1, 2008
Family loved this. I agree with Maitmai- I breaded and browned the filets quickly in a little olive oil before putting in dish. Then I saute'd the rest of the ingredients in a tiny bit more of olive oil before pouring them over the fish. I increased the number of tomatoes and garlic gloves to equal the fish filets. Substituted Kalamata for the green olives since that was all I had. Was delicious!
November 2, 2007
I have made this a couple of times and have loved it. Although I like the tilapia to be a bit crisper - so I dust the fillets in cornstarch and saute them in olive oil (turning once) before I put them in the oven.
October 1, 2006
This is so good!! It's quick and easy with great flavors. Per my husband " Make this every week" Thanks for a great recipe!!!!
July 7, 2006
This was sooo delicious. I made it and my whole family loved it and wanted the recipe. It is a definite keeper in recipe box. Thanks :)