Roasted Tilapia with Tomatoes and Olives
Juicy tomatoes, briny olives, and fresh parsley add a savory bite to this mild white fish. For speedy cleanup, line your jelly-roll pan with aluminum foil. Be sure to coat it with cooking spray before adding the fish and other ingredients. 4 servings Ingredients 4 (6-ounce) tilapia fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1 cup cherry tomatoes, halved 3/4 cup pitted green olives, coarsely chopped 3 tablespoons chopped fresh flat-leaf parsley 3 garlic cloves, minced Preparation Preheat oven to 375째.
Sprinkle fish with salt and pepper. Arrange fish in a single layer in the center of a jelly-roll pan lightly coated with cooking spray. Combine tomatoes and remaining ingredients; toss gently. Arrange tomato mixture around fish on baking sheet. Bake at 375째 for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top each serving with about 1/4 cup tomato mixture. Nutritional Information Amount per serving Calories: 207 Calories from fat: 27% Fat: 6.3g Saturated fat: 1.4g Monounsaturated fat: 3.3g Polyunsaturated fat: 1g Protein: 34.9g Carbohydrate: 3.6g Fiber: 1.3g Cholesterol: 85mg Iron: 1.5mg Sodium: 572mg Calcium: 38mg