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Baked Tilapia Veracruz

Makes: 4 servings
Serving size: 1 tilapia fillet, 3/4 cup sauce Yield: 4 cooked tilapia fillets, 3 cups sauce
Prep 20 mins Bake 350° 20 mins
Baked Tilapia Veracruz
Ingredients
  • 4 4 - 5  ounces  fresh or frozen tilapia fillets
  • 4  cups  cherry tomatoes
  • 2  tablespoons  olive oil
  • 2  cloves garlic, sliced
  • 1/2  cup  pitted green olives, coarsely chopped
  • 1/4  cup  golden raisins
  • 1  tablespoon  capers, drained
  • 1  tablespoon  snipped fresh oregano
  •  Kosher salt and ground black pepper
  •  Lime wedges
  •  Chili powder (optional)
  •  Snipped cilantro (optional)
Directions

1. Thaw fish, if frozen. Preheat oven to 350 degrees F. In a large skillet cook tomatoes in olive oil over medium heat about 6 minutes or until softened and skins begin to split. Add garlic; cook and stir about 1 minute or until fragrant. Remove from heat and stir in olives, raisins, capers, and oregano. Transfer to a shallow 2-quart baking dish.

2. Season tilapia with salt and pepper and place on top of vegetables. Bake, uncovered, for 20 to 25 minutes or until the fish begins to flake when tested with a fork. Sprinkle with chili powder and snipped cilantro, if desired. Serve with lime wedges.

Nutrition Facts (Baked Tilapia Veracruz)
  • Servings Per Recipe 4,
  • cal. (kcal) 264,
  • Fat, total (g) 12,
  • chol. (mg) 57,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 11,
  • pro. (g) 25,
  • vit. A (IU) 1506,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 665,
  • Potassium (mg) 874,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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