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Very good and a different way to serve fish -- the only change I made was using fresh tomatoes and I also used fat-free feta. Interesting and different. Thanks for sharing!
This was a great way to elevate the ordinary, since I find tilapia is not the most flavorful of fishes. I had 2 lbs. of fillets (which came to 7 of them). I lined my baking pan with non-stick aluminum foil, and seasoned the fish as directed. I drained a 15-oz. can of fire-roasted tomatoes and used all of them. I also used an entire 15-oz. can of artichoke hearts, which I chopped. For the olives, I used kalamata, which I halved and used a tomato-herb flavored feta cheese. The results were wonderful and very tasty (and much appreciated during this Lenten season). Thanks for sharing!