Baked Tilapia with Tomatoes
This baked tilapia is infused with the flavors of tomato and garlic and kept moist by the flavorful sauce as it bakes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 1 filet each
- 4-4 oz tilapia filets** $3.33
- 15 oz can diced tomatoes $0.69
- 2 cloves garlic, minced $0.16
- 2 Tbsp olive oil $0.32
- 1/2 tsp dried oregano $0.05
- 1/4 tsp salt $0.02
- Freshly cracked pepper (10-15 cranks of a pepper mill) $0.05
- 1/2 Tbsp lemon juice $0.03 $0.03
- handful parsley for garnish (optional) $0.15
Preheat the oven to 350 degrees. If the tilapia is frozen, thaw it prior to beginning.
Drain the excess liquid from the can of tomatoes (no need to squeeze it dry, just pour off the excess). Combine the tomatoes, minced garlic, olive oil, oregano, salt, pepper, and lemon juice in a small bowl. Stir well.
Add a small amount of the tomato mixture to the bottom of a small casserole dish or oven safe skillet. Arrange the tilapia filets in a single layer in the dish, then top with the rest of the tomato mixture.
Bake the tilapia in the preheated oven for 20-30 minutes**, or until the juices are bubbling all around the fish (not just on the very outer edges). Roughly chop the parsley and sprinkle it over the fish just before serving.
**My tilapia cost $9.99 for a bag of 12 individually wrapped filets. **Cooking time will depend on the thickness and material of your baking dish. Heavy or thick vessels, like cast iron, will require a longer cooking time.