Baked Tilapia Provençal
Serves: 4
  • 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
  1. Preheat oven 375º F
  2. Rinse and pat dry the tilapia. Lightly salt both sides (no more than ¼ tsp in all)
  3. Place all the ingredients except the fish, in a baking pan, stir to blend.
  4. Add tilapia to the baking pan and spoon some of the sauce on top.
  5. Bake for 30 minutes, basting once or twice.
Recipe by Cuisinicity at