Prep 5 mins
Cook 20 mins
Favorite flavors, on top of a light, tasty fish. You can use snapper, grouper, flounder or mahi mahi if you have those instead.
- 6 (1020.58 g) tilapia fillets
- 236.59 ml Italian-style diced tomatoes
- 118.29 ml water-packed artichoke hearts, chopped
- 118.29 ml ripe olives, sliced
- 118.29 ml feta cheese, crumbled
- salt and pepper
- Preheat the oven to 400 degrees.
- Place the fish fillets in a baking pan coated with cooking spray. Salt and pepper to taste.
- Combine the tomatoes, artichoke hearts, olives, and feta cheese. Top the fish with the mixture. Bake for 15 to 20 minutes or until the fish flakes easily.
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!