This is a very tasty way to bake tilapia with a southern French flavor. All the ingredients for this quick and easy dish are mixed right in the baking pan so it literally entails one dish to clean. How delicious is that! Because I have become much more aware of sustainability and environmental impact issues since I created this recipe ions ago, I would recommend checking the best tilapia recommendations from the Seafood Watch program (click here) or better yet, use arctic char instead for this recipe. In fact, Seafood watch calls arctic char a “sustainable seafood superstar” ( I love these guys!!).
Baked Tilapia Provençal
Author: Catherine Katz
Serves: 4
Ingredients
- 4 tilapia filets (about 1 ½ lbs), cut in half length wise
- 1 (15 oz) can diced tomatoes with their own juice (no added salt or sugar)
- 2 Tbsp tomato paste + 2 Tbsp water
- ½ cup whole calamata olives (pitted)
- 2 Tbsp capers (drained)
- 2 Tbsp sundried tomatoes (julienned packed in oil, drained well of oil but not rinsed)
- 1 Tbsp olive oil, extra virgin
- 4 cloves garlic, peeled and thickly sliced
- fresh ground pepper
Instructions
- Preheat oven 375º F
- Rinse and pat dry the tilapia. Lightly salt both sides (no more than ¼ tsp in all)
- Place all the ingredients except the fish, in a baking pan, stir to blend.
- Add tilapia to the baking pan and spoon some of the sauce on top.
- Bake for 30 minutes, basting once or twice.
Rochelle says
October 17, 2017 at 9:21 amI made this tonight; it was easy and delicious! I added artichokes and a bit of creole seasoning, and I served it over rice. Next time, I may try it with tuna or chicken (my husband and son are not big fish eaters). I would even enjoy the sauce over rice, without any meat in it. Thanks!
Catherine Katz says
October 17, 2017 at 12:09 pmWOW Rochelle, you are cooking up a storm!! Good for you! I love it!:) What kind of rice did you use? I love using brown or black rice, or other wholegrains like farro, quinoa or bulgur wheat. I will be posting exact cooking instructions for all in a new section entitled Cuisinicity basics!
Linda says
March 2, 2015 at 8:13 pmHad this tonight. Included asparagus, which I sauted in olive oil and a dash of balsamic. Hubby had penne pasta with his. Fish stayed so moist! Thanks for another great recipe.
Marilyn says
December 11, 2014 at 1:10 pmI prepared this for lunch today, and as expected, it was easy to prepare, quick to bake, and delicious! I bet it would be great over a chicken breast, too.
Catherine Katz says
December 11, 2014 at 5:25 pmMarilyn, thank you! I am so happy to hear it! I agree, I bet it would be delicious with chicken too!
Catherine Katz says
September 10, 2014 at 9:17 pmWhat a winning combination! Wow right back at you!!
Greg says
September 10, 2014 at 9:15 pmWow, this is good and quick – I served it with some sauteed swiss chard from the garden. I’ll be making this again!