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5 from 3 votes
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Baked Tilapia Provençal

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.

Course Sea Food, Side Dish
Cuisine French
Keyword baked tilapia olive oil, baked tilapia with tomatoes, seafood provencal, southern tilapia recipes, tilapia french, tilapia in french, tilapia provencal, tilapia with capers and tomatoes, tilapia with tomatoes and capers
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 220 kcal
Author Catherine Katz

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

  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.