Prep: 5 minutes • Bake: 30 minutes • Serves: 4
2 small lemons, thinly sliced
4 tilapia fillets (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small red onion, cut in half and thinly sliced (about 1 cup)
16 cherry or grape tomatoes (about 1 cup)
1/4 cup loosely packed fresh basil leaves
1 can (2.25 ounces) sliced kalamata olives, drained
1. Preheat oven to 400°F. Arrange lemon slices in bottom of 13 x 9-inch glass or ceramic baking dish. Place tilapia over lemon; sprinkle tilapia with salt and pepper, then top with onion. Cover dish with aluminum foil. Bake 15 minutes. Meanwhile, cut each tomato in half. Thinly slice basil.
2. Remove foil from baking dish. Sprinkle olives and tomatoes over tilapia. Bake, uncovered, 15 minutes longer. Tilapia should reach an internal temperature of 145°F and turn opaque throughout. Sprinkle basil over tilapia before serving.
Each serving: about 198 calories, 4 g total fat
(1 g saturated), 68 mg cholesterol, 598 mg sodium,
6 g carbohydrate, 1 g fiber, 30 g protein