Summer is a great time of year to start reducing calories and those heavy comfort meals that get us through a cold, harsh winter. This is one of my favorite recipes for baked Tilapia as it includes healthy ingredients and is just delicious! The ingredients are approximate and lean heavily on a lot of fresh chopped vine-ripe tomatoes per serving. Hopefully you will have a few tomatoes and basil out of your garden for this dish. Plus it is quick to put together and does not take long to bake in the oven. One serving option is to leave the fish in its baking dish.
For this dish I serve Basmati Vegetable Rice with Raw Pumpkin Seeds. The rice takes about an hour to make and warms over nicely. It is a healthy way to enjoy a side dish with this lean dinner.
The cooking time will depend upon if the fish is frozen, which will add more time to baking. Do not overbake as it needs to be flaky!
Tilapia Fillets, thawed
Bruschetta Topping Ingredients Per Tilapia Fillet:
1 Vine-ripe tomato, diced or sliced
4 Basil Leaves, whole or torn
1/2 tbsp. Balsamic Vinegar
1 tbsp. Parmesan Cheese
Preheat oven to 400. Prepare the bruschetta topping. Lightly brush tilapia with olive oil and place in a baking dish. Layer the bruschetta topping in desired order. Bake the Tilapia for about 15-25 minutes or until fish is flaky and tender.
BEACHBODY 21 Day Fix®
1 Red ½ Green 1/3 Blue 1 Teaspoon
Note: Container measurements are approximate and may change based upon how you prepare this recipe.
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