Greek Baked Tilapia with Simple Tapenade Recipe
Prep Time:
10 minutes
Cook Time:
18 minutes
Servings:
4 Servings
Ingredients
  • 2 cloves garlic
  • 2 tablespoons capers
  • ¼ cup parsley, stems removed
  • Juice from ½ lemon
  • 2 tablespoons olive oil
  • 1 cup pitted kalamata olives
  • ½ cup pitted green olives
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 whole tilapia fish, cleaned and gutted
  • 1 tablespoon olive oil
  • 6 thin slices lemon
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons finely chopped parsley, for serving
Directions
  1. To make the tapenade, add the garlic, capers, parsley, lemon juice, and olive oil to a food processor.
  2. Pulse until finely chopped.
  3. Add the olives, salt, and pepper and pulse until finely chopped. Set the tapenade aside.
  4. Preheat the oven to 450 F.
  5. Place the fish on a parchment-lined sheet tray and slice 3 slits into each belly.
  6. Brush each fish on both sides with olive oil.
  7. Add the tapenade in and around the fish, stuffing some into the cavity.
  8. Place the lemon and garlic slices on top of the fish and in the cavity.
  9. Roast the fish for 18-20 minutes, until flaky.
  10. To serve, sprinkle with chopped parsley.