Oven-baked Greek Tilapia With Tomatoes
Made with tomatoes, kalamata olives and feta cheese, this oven-baked Greek tilapia is super easy to make and tastes delicious. Perfect for a dinner party or any time you want an easy fish recipe.
When I want a light and easy recipe to serve for a dinner party, this Greek tilapia is my go to dish. (But it’s fast enough to make for a weeknight dinner, too).
Fresh tomatoes, kalamata olives and a little white wine create a delicious tomato sauce.
And a crumbled feta cheese topping adds some extra flavor as well as making it look pretty.
Since the sauce can be made ahead of time, all you have to do is pop the fish in the oven at dinner time and 30 minutes later it’s ready to go.
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This recipe makes 4 servings.
Here is your shopping list:
- Fish – 4 tilapia fillets
- Fresh produce – 1 medium cooking onion, 1 clove garlic, 5 medium-sized tomatoes, fresh parsley and/or a slice of lemon for garnish (if desired)
- Canned or jarred goods – ½ cup sliced kalamata olives
- Spices – 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil
- Seasoning – 1 teaspoon salt, ½ teaspoon ground black pepper
- Oil – 1 Tablespoon olive oil
- Wine – ¼ cup dry white wine
- Dairy – ½ cup feta cheese crumbles
- You can use any flaky white fish fillets (such as flounder) instead of the tilapia.
- Replace the fresh tomatoes with 2 14-ounce cans of diced tomatoes if that’s what you have on hand.
- Substitute any type of black olives for the kalamata olives.
- Replace the white wine with chicken stock or apple juice if desired.
How to make oven-baked tilapia
Cut the tomatoes into half-inch cubes. The exact size doesn’t matter, but you don’t want them to be too big or they can be difficult to eat without slopping.
Finely chop the onions. I like to use a mini food processor for this.
Mince the garlic.
Make the tomato sauce
Heat the olive oil in a saucepan over medium heat.
Cook the chopped onion and minced garlic, stirring occasionally, until translucent. About 5 minutes.
Add the tomatoes, olives, oregano, parsley, basil, salt, pepper and white wine.
Stir to combine.
Then bring to a boil.
Turn the heat down to low and simmer until most (but not all) of the liquid has evaporated, 15 to 20 minutes.
Bake the fish fillets
While the tomato sauce is simmering, preheat the oven to 375℉.
When it has finished, lay out the fish in a single layer on the bottom of the baking dish.
Cover the fish with the tomato sauce.
Bake until the fish flakes easily with a fork, about 30 minutes.
Serve each piece of fish covered with tomato sauce.
Then sprinkle crumbled feta cheese on top and garnish with fresh parsley and a slice of lemon if desired.
I like to serve this dish over rice since it soaks up some of the tomato sauce.
How to prepare ahead of time
If you want to make the dish ahead of time, you can make the tomato sauce a day or two in advance and store it in the refrigerator.
Then continue with the baking instructions when you’re ready to cook the fish.
Since the tomato sauce will be cold, you may need to add an extra 5 minutes to the baking time.
Oven-baked tilapia can be covered and stored in the refrigerator for up to 2 days.
Then reheat in the microwave when you’re ready to eat it.
It’s okay if you already sprinkled the feta cheese on. It will melt a little but still tastes great.
Other dinner recipes you might like
Oven-baked Greek Tilapia
- measuring spoons and cups
- 1 frying pan or saucepan
- 1 9" x 13" baking dish
- 1 Tablespoon olive oil
- 1 medium cooking onion chopped
- 1 clove garlic minced
- 5 medium tomatoes chopped (or 2-14 ounce cans of diced tomatoes)
- ½ cup sliced kalamata olives
- ¼ cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tilapia fillets or other white flaky fish
- ½ cup feta cheese crumbles
- fresh parsley and/or slices of lemon for garnish (optional)
Make tomato sauce
- Heat the olive oil in the frying pan.
- Saute the chopped onion and minced garlic in the olive oil over medium heat until they are softened, about 5 minutes.
- Add the diced tomatoes, sliced olives, white wine, oregano, parsley, basil, salt and pepper to the onion mix.
- Stir to combine.
- Bring the mixture to a boil and then reduce the temperature to low.
- Simmer until most of the liquid has evaporated, 15 to 20 minutes.
Bake the fish
- Pre-heat oven to 375º F
- Arrange the fish fillets in the baking dish.
- Cover the fish with the tomato mixture.
- Bake in the oven for 30 minutes.
- Move each fillet onto a plate still covered with the tomato sauce. Sprinkle with crumbled feta cheese and garnish with fresh parsley and a slice of lemon if desired.
- Substitute any black olives for the kalamata olives if desired.
- Chicken stock or apple juice can be used instead of the white wine.
- To make ahead of time, cook the tomato sauce a day or two before you need it and store it in the refrigerator. When you’re ready to cook the fish, continue with the baking directions as listed above but add an extra 5 minutes to the cooking time.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on June 25, 2019 but was updated with new content on March 18, 2023.