Monday, February 4, 2008

Baked Tilapia with Tomatoes and Olives

We have been eating alot of fish lately, mostly salmon and tuna steaks, so I bought some tilapia to mix it up a bit. This was a fast and South Beach Diet friendly, easy dinner to throw together, and we had almost everything on hand, so it made it even better!!! Adapted from a Cooking Light was ok, not a home-run, but was a decent alternative to our same-ol' same-ol'. We had it with these friggin' huge portobello mushrooms (recipe to follow).

Tilapia with Tomatoes and Olives

Tilapia filets

1 tomato, chopped

10 green olives, chopped coarsely (we had huge green olives, some stuffed with minced garlic, some marinated with crushed red pepper)

1 clove garlic

2 T fresh parsley, chopped

1 T low-fat italian dressing

salt and pepper

Preheat oven to 400 degree. Coat a baking sheet with cooking spray. Season fish fillets with salt and pepper and lay on the sheet. Mix tomatoes, olives, garlic, parsley, dressing and arrange around fish filets on the baking sheet. Roast in oven for 15 minutes or until fish flakes easily.

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