Baked Tilapia Veracruz

By JenHall

haven't tried this yet

Ingredients

• 4 4 - 5 ounces fresh or frozen tilapia fillets
• 4 cups cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1/2 cup pitted green olives, coarsely chopped
• 1/4 cup golden raisins
• 1 tablespoon capers, drained
• 1 tablespoon snipped fresh oregano
• Kosher salt and ground black pepper
• Lime wedges
• Chili powder (optional)
• Snipped cilantro (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Thaw fish, if frozen. Preheat oven to 350 degrees F. In a large skillet cook tomatoes in olive oil over medium heat about 6 minutes or until softened and skins begin to split. Add garlic; cook and stir about 1 minute or until fragrant. Remove from heat and stir in olives, raisins, capers, and oregano. Transfer to a shallow 2-quart baking dish.

2. Season tilapia with salt and pepper and place on top of vegetables. Bake, uncovered, for 20 to 25 minutes or until the fish begins to flake when tested with a fork. Sprinkle with chili powder and snipped cilantro, if desired. Serve with lime wedges.




Nutrition Facts (Baked Tilapia Veracruz) Servings Per Recipe 4,
cal. (kcal) 264,
Fat, total (g) 12,
chol. (mg) 57,
sat. fat (g) 2,
carb. (g) 17,
Monosaturated fat (g) 8,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 11,
pro. (g) 25,
vit. A (IU) 1506,
vit. C (mg) 30,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 6,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 56,
Cobalamin (Vit. B12) (µg) 2,
sodium (mg) 665,
Potassium (mg) 874,
calcium (mg) 61,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet