Roasted Tilapia with Tomatoes and Olives

Super fast to prepare. Super easy to make. Super delicious to eat.

Am I sounding like a broken record? I think I start a lot of my recipes with similar descriptions, but busy life calls for fast and easy meal preparation and delicious is non-negotiable. If it's not delicious, I don't make it again and I'm certainly not going to post it for you.

Roasted Tilapia with Tomatoes and Olives
adapted from Cooking Light

• 1 lb tilapia fillets, probably about 3-4 fillets, depending on their size
• ¼ tsp salt
• ¼ tsp pepper
• 1 (10-14 oz) can of diced tomatoes with green chilies
• ¾ cup chopped Kalamata olives, or black olives **see side note below**
• 3 Tbsp chopped fresh flat-leaf parsley
• 3 garlic cloves, minced

Combine the tomatoes, olives, parsley and garlic in a bowl and mix to combine.

Sprinkle fish with salt and pepper. Coat a rimmed baking sheet with cooking spray and place fish on sheet. Pour the tomato mixture around the fish.


Bake in a preheated oven at 375 degrees for 20 minutes or until fish flakes easily with a fork. Serve with the tomato mixture on top of the fish.

Side note: I made this dish with Kalamata olives from the olive bar at our grocery store. The price for those olives ranges from $5.99-$7.49/lb. That might scare some of you away, but I only bought what I needed and I paid less than $2 with a few left over to munch on. We feel it is worth it. The briny olives taste so much better than olives from a can. Try it once and see what you think, you can always go back to the can, but I bet you'll be a convert too!

I served the fish with roasted asparagus. Enjoy!

Print recipe for Roasted Tilapia with Tomatoes and Olives

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This recipe is linked to:

• $5 Dinner Challenge
• Tasty Tuesday at Balancing Beauty and Bedlam
• Real Food Wednesday at Kelly the Kitchen Kop
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat's Kitchen
• Ultimate Recipe Swap at Life as MOM