Roasted Tilipia With Cherry Tomatoes And Meyer Lemon – a delicious recipe with tomatoes, garlic, extra-virgin olive oil, salt, freshly ground black pepper, white fish. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 400 degrees Fahrenheit. Cover a sheet pan with foil. Spread out the tomatoes on the foil. Thinly slice the cloves of garlic and sprinkle over the tomatoes. Drizzle with olive oil. Sprinkle with salt and freshly ground black pepper. Toss to coat. Roast in the oven until the tomatoes burst and blister and give up their juices, about 10-12 minutes.
2
Raise the oven temperature to 450 degrees. In a shallow dish, place the fish fillets. Drizzle with a bit of olive oil. Sprinkle with salt and freshly ground pepper. Zest and juice one half of the lemon over the fish. Slice the other half of the lemon into very thin slices. Top the fish with the roasted tomatoes, the lemon slices, the black olives and the sprigs of thyme. Drizzle with olive oil.
3
Bake until the fish is opaque and cooked through in the center, about 15-18 minutes depending on the thickness of your fillets. Serve! Buon appetito!
19
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pint cherry tomatoes, 3 cloves garlic, extra-virgin olive oil, salt, and more.
Yes, Roasted Tilipia With Cherry Tomatoes And Meyer Lemon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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