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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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