Name: Baked puttanesca tilapia
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup pitted kalamata olives, finely chopped; 3 plum tomatoes, finely diced; 2 garlic cloves, minced; 1 shallot, finely diced; 2 tbsp capers, coarsely chopped; 2 tbsp olive oil; 2 tsp lemon zest; 2 tbsp lemon juice; 2 tbsp chopped dill; 1/2 tsp salt; 6 tilapia fillets, about 950 g

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.
";}

a:2:{s:4:"time";d:1464098043;s:6:"author";i:857473;}

Baked puttanesca fish

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

Ingredients

olive oil

Magazine

July 2016

caper

tilapia fillet

shallot

olive

dill

tomato

lemon juice

Chatelaine Chatelaine Editorial Team admin 1 letters@chatelaine.com

Baked puttanesca tilapia

Ingredients

Instructions

Nutrition (per serving)