Baked tilapia with grapes and olives
Red seedless grapes
1½ cup(s), halved
Uncooked tilapia fillet(s)
20 oz, 4 (5-ounce) fillets
2⅔ oz, (1/3 cup) Kalamata variety, pitted, chopped
¼ cup(s), flat-leaf, chopped
- 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.