Baked tilapia with grapes and olives
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Looking for a different fish to serve? Mild, white-fleshed, meaty tilapia is a great choice. It's always sold skinless and boneless and holds up well to pan-cooking, baking, grilling, and broiling. For the best choice, go to www.seafoodwatch.org.
Ingredients
Red seedless grapes
1½ cup(s), halved
Table salt
½ tsp
Table salt
⅛ tsp
Uncooked tilapia fillet
20 oz, 4 (5-ounce) fillets
Black pepper
¼ tsp
Olives
2⅔ oz, (1/3 cup) Kalamata variety, pitted, chopped
Olive oil
2 tsp
Fresh parsley
¼ cup(s), flat-leaf, chopped
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 400°F. Spray 9 x 13-inch baking dish with nonstick spray.
2
Spread grapes in prepared baking dish and sprinkle with 1/8 teaspoon salt. Bake 10 minutes.
3
Remove grapes from oven and stir. Sprinkle tilapia with pepper and remaining 1/2 teaspoon salt. Arrange fillets over grapes in single layer. Scatter olives on top of fish and drizzle with oil. Bake until fish is just opaque in center, about 15 minutes. Sprinkle with parsley.
4
Per serving: 1 tilapia fillet and about 1/3 cup grapes.
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