Baked Tilapia with Grapes and Olives 2
- Total Time
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.
red seedless grapes1 ½ cup(s), halved
table salt½ tsp
table salt⅛ tsp
uncooked tilapia fillet(s)20 oz, 4 (5-ounce) fillets
black pepper¼ tsp
olive(s)2 ⅝ oz, (1/3 cup) Kalamata variety, pitted, chopped
olive oil2 tsp
fresh parsley¼ cup(s), flat-leaf, chopped
cooking spray1 spray(s)
- Preheat oven to 400°F. Spray 9 x 13-inch baking dish with nonstick spray.
- Spread grapes in prepared baking dish and sprinkle with 1/8 teaspoon salt. Bake 10 minutes.
- 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.
- Per serving: 1 tilapia fillet and about 1/3 cup grapes.