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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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We had some beautiful tilapia fillets, but no recipes! I had recently bought some amazing sun-dried tomatoes packed in oil, and decided to invent a slightly Mediterranean fish dish for a quick weeknight dinner. My husband is a recipe purist, always follows them to the letter, but after this, he's learned to trust my inventions! Ingredients:
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped |
1 tablespoon capers, drained |
2 tilapia fillets |
1 tablespoon oil from the jar of sun-dried tomatoes |
1 tablespoon lemon juice |
2 tablespoons kalamata olives, pitted and chopped |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
2. Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
3. Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.
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