Made with tomatoes, olives and feta cheese this oven-baked Greek tilapia is an easy and delicious fish dish that is easy to serve for a dinner party. But also makes a great weeknight meal.
5mediumtomatoeschopped (or 2-14 ounce cans of diced tomatoes)
½cupsliced kalamata olives
¼cupdry white wine
1teaspoondried oregano
1teaspoondried parsley
1teaspoondried basil
1teaspoonsalt
½teaspoonground black pepper
4tilapia filletsor other white flaky fish
½cupfeta cheese crumbles
fresh parsley and/or slices of lemon for garnish(optional)
Instructions
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.
Notes
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.