I now make this with barramundi which is a much better environmentally-sustainable alternative to tilapia and is just as delicious! You can often find it in the freezer section at the health food store. Just defrost it and proceed with the recipe that follows.
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!!).
- 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
- 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.