Our favorite fish dish!!

Baked Fish with Tomatoes and Olives

Everyday Food Martha Stewart Oct 2004

This recipe is for one person, but it is easy to adapt for 2, 3 or 4

1 skinless tilapia fillet

2 plum tomatoes, thinely sliced

1 tsp. olive oil

ground pepper

salt

3 kalamata olives, pitted and chopped

1 T. grated parmesan cheese

1 tsp. grated lemon zest

1 tsp. lemon juice

4 tsp. mayo * I use Kraft mayo with Olive oil(which will cut some of the fat out of this dish)

1. Preheat oven to 450. In a small oven proof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over tomatoes. Season with salt and pepper; drizzle with olive oil.
2. In a small bowl, stir together mayo, parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayo mixture on top.
3. Bake until fish is opaque throughout and topping is golden brown in spots, about 20 min.

* Per serving: 423 calories; 28 grams fat; 35.3 grams protein; 8.8 grams carbs; 1.8 grams fiber

The Verdict: Abe requests this dish all the time, so it must be good. Our visitor also really enjoyed it. Plus its super easy to make which makes me happy.