If you’ve ever struggled to properly cook fish, nothing could be easier than this tilapia recipe. Plus, this light, gluten-free meal is great for those trying to stay healthy despite a busy schedule.
The finished tilapia served with pecans, tomatoes, olives, and parsley. Photo by Erin Stephenson
Easy Baked Fish
David Davenport, Ph.D.
Bloomington Cooking School
Serves: 6
6 tilapia fillets
Pam cooking spray
Olive oil
Salt and pepper, to taste
16 oz. multicolored cherry tomatoes, halved
3/4 cup green olives, halved
Garlic powder, to taste
1 cup nuts of choice, chopped
1/2 bunch parsley, chopped
- Preheat the oven to 350 degrees.
- Line a baking tray with aluminum foil and coat with cooking spray.
- Lay defrosted tilapia fillets in the pan and brush with olive oil then season with salt and pepper.
- In a bowl, mix together tomatoes, olives, garlic, nuts, and parsley.
- Spoon mixture into open spaces on the pan without covering the fish.
- Bake in center of oven for 15 minutes and check for flaking, then keep checking for the next few minutes until done.
The pan prepped and ready to go into the oven. Photo by Erin Stephenson
