Puttanesca sauce is traditionally made with garlic, capers and tomatoes. Try it on baked tilapia tonight.

Baked puttanesca tilapia

a:1:{i:0;s:728:"1. Preheat oven to 400F. Cut foil twice the size of a large baking sheet. Lay half on sheet. (The other half will hang off the side.)
2. Stir olives with tomatoes, garlic, shallot, capers, oil, lemon zest and juice, dill and salt in a bowl. Arrange fish in a single layer on foil. Top fish with olive mixture. Cover with overhanging foil. Make overlapping pleats around edges to seal.
3. Bake in centre of oven until a knife tip inserted into the thickest part of fish comes out warm, 13 to 15 min. Reserve 2 fillets and sauce 
for Puttanesca Fish Stew. Serve remaining fish and sauce over quinoa.
Per serving 221 calories, 
33 g protein, 3 g carbs, 
9 g fat, 1 g fibre, 488 mg sodium. Excellent source 
of vitamin B12.
";}

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<p>The Editorial Team of Chatelaine magazine.</p>

summer

Recipes

Nothing says patio weather like a nice cold glass of sangria. Try it with a twist and add some watermelon to the mix. Get the recipe at Chatelaine.com

Watermelon sangria

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July 2016

Baked puttanesca tilapia

Watermelon sangria