Grilled Tilapia with Tomato-Olive Tapenade

Rating: 4.3 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A quick and easy way to prepare tilapia.

By Kat

Gallery
1 more images

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place tilapia fillets on a baking sheet and brush with olive oil.

  • Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.

  • Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

Nutrition Facts

Per Serving:
216 calories; protein 34.8g; carbohydrates 1.7g; fat 6.9g; cholesterol 61.6mg; sodium 254.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Lois Ann Kerns
Rating: 5 stars
04/03/2017
Making it again tomorrow this is so good. I' m on a special diet and can just eat skinless chicken fish. Read More
Helpful
(1)
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bernadette
Rating: 4 stars
06/12/2016
I made fish packets with aluminum foil following this recipe and cooked them on an open fire. Instead of tilapia I used haddock schrod (because it was available) and the dish was delicious. I found no need to measure most of the ingredients. I do suggest using one chopped tomato per packet to one 1/2 lb. strip of fish. Then add an estimated amount of onion capers garlic and kalamata olives. Coat the fish with olive oil evenly before closing the packets tightly. Thanks for the great recipe that I will use when company visits and we cook outdoors. Read More
Helpful
(1)
Lois Ann Kerns
Rating: 5 stars
04/03/2017
Making it again tomorrow this is so good. I' m on a special diet and can just eat skinless chicken fish. Read More
Helpful
(1)
James
Rating: 4 stars
07/25/2017
I had fresh garden tomato and added some butter and red wine to the sauce. I used green olives instead in the topping and it was very good on the fish. Read More
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BobbyD
Rating: 5 stars
10/07/2021
It was an awesome change to the typical fish dish, on the Mediterranean side, and rather healthy since it was just using olive oil. Read More
Helen
Rating: 5 stars
11/23/2019
My husband and I enjoyed this recipe. It was quick and easy too! Read More
Triscuit The Biscuit
Rating: 5 stars
07/07/2020
This is a delicious yet simple dish. I liked how quick it was to throw it together. Very easy to pair with couscous or rice. Read More
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France C
Allstar
Rating: 4 stars
03/09/2016
The fish is very bland. The topping however is delicious! I highly recommend seasoning the fish filet before cooking. In the very least use salt pepper and garlic powder. You can also saute it in a bit of olive oil in a pan for added flavor instead of baking in the oven. Read More
Cajun Lover
Rating: 4 stars
01/03/2019
I m not a chef by no means. I enjoyed the flaky texture of the fish I also enjoyed the topping. I added salt based on other reviews and it just seemed to be lacking in something. Others have suggested feta cheese and I think that might just be it. Read More
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