Baked Puttanesca Tilapia
3
- Prep Time25 min
- Total Time40 min
- Makes4 servings
(Photo: Erik Putz)
Ingredients
1/3 cup pitted kalamata olives, finely chopped
3 plum tomatoes, finely diced
2 garlic cloves, minced
1 shallot, finely diced
2 tbsp capers, coarsely chopped
2 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
2 tbsp chopped dill
1/2 tsp salt
6 tilapia fillets, about 950 g
Instructions
PREHEAT oven to 400F. Cut foil twice the size of a large baking sheet. Lay half on sheet. (The other half will hang off the side.)
STIR olives with tomatoes, garlic, shallot, capers, oil, lemon zest and juice, dill and salt in a bowl. Arrange fish in a single layer on foil. Top fish with olive mixture. Cover with overhanging foil. Make overlapping pleats around edges to seal.
BAKE in centre of oven until a knife tip inserted into the thickest part of fish comes out warm, 13 to 15 min. Reserve 2 fillets and sauce for puttanesca fish stew. Serve remaining fish and sauce over quinoa.
Nutrition (per serving)
Calories 221, Protein 33g, Carbohydrates 3g, Fat 9g, Fibre 1g, Sodium 488mg.
Excellent source of vitamin B12.
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