Baked Fish with Tomatoes and Olives
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
- Total Time:
Source: Everyday Food, October 2004
- 1 skinless tilapia fillet (6 ounces)
- 4 teaspoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- 2 plum tomatoes thinly sliced
- 1 tablespoon grated parmesan cheese
- 1 teaspoon olive oil
- Ground pepper
- Coarse salt
- 3 kalamata olives pitted and coarsely chopped (2 tablespoons)
Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.