Good morning everyone! Today is day ten of the Lenten Season. As promised, for each day of Lent I bring to you a wonderful meatless dish. This time around we are cooking up a healthy recipe from Finding the Weight.
Now I know what you are thinking – me of all people plucking recipes from a healthy eating website! Oh, yeah – I’m all in favor of eating foods that are good for you, so long as they also taste good. And this recipe for baked Tilapia is packed with flavor – from the Kalamata Olives to the Artichoke Hearts. So we’ve got delicious and pretty all on the same plate. Sound good to me, what about you?
Baked Tilapia with Artichoke, Olive and Tomato Relish
20 oz Fresh Spinach
2 lbs Tilapia Filets
Kosher Salt to taste
1/2 cup Kalamata Olives
1 cup Cherry Tomatoes
2 Garlic Cloves
1/4 cup Italian Parsley
1 can Artichoke Hearts in water
1 tablespoon Olive Oil
Heat oven to 400 degrees.
Spray a large casserole dish with cooking spray and line the bottom of the pan with spinach leaves. Set aside.
Pat the fish fillets dry, sprinkle with a pinch of salt. Lay the fish on tho pf the spinach leaves and set aside.
Chop the olives and place in a small mixing bowl.
Cut tomatoes in half, place in the bowl with the olives.
Peel and finely chop the garlic. Sprinkle over the olive mixture.
Chop the parsley, sprinkle over the mixture in the bowl.
Drain the artichoke hearts, and chop into good size chunks. Add the artichoke hearts to the olive mixture. Add olive oil and mix well.
Spread the relish over the top of the fish.
Bake, uncovered, in the heated oven for 15 to 18 minutes or until the fish flakes easily with a fork.
Serve directly from the casserole dish. A nice rice pilaf would round out the supper perfectly.