Roasted Tilapia with Artichoke Hearts and Tomatoes
Bright, fresh, and effortlessly wholesome, this Roasted Tilapia with Artichoke Hearts and Tomatoes is a Mediterranean-inspired dish perfect for weeknight dinners or elegant entertaining. Tender tilapia fillets roast to perfection alongside juicy cherry tomatoes and savory artichoke hearts, all generously drizzled with a zesty marinade of olive oil, lemon juice, garlic, and aromatic herbs like oregano and basil. The quick 10-minute prep time makes this recipe a breeze, while its beautiful presentation, finished with a sprinkle of fresh parsley and a squeeze of lemon juice, ensures it's as appealing to the eyes as it is to the palate. Serve with crusty bread or a light salad for a vibrant, healthy meal packed with flavor and easy elegance. Perfect for those searching for easy roasted fish recipes or Mediterranean seafood dishes!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 1 can (14 ounces) artichoke hearts
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
Drain the can of artichoke hearts and cut them into quarters if they are not already pre-cut.
Rinse the cherry tomatoes and slice them in half. Peel and mince the garlic cloves.
In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper to create a marinade.
Arrange the tilapia fillets in a single layer on a baking sheet lined with parchment paper or lightly greased with cooking spray.
Pour half of the marinade evenly over the tilapia to coat them. Reserve the remaining marinade.
Scatter the artichoke hearts and cherry tomatoes around the tilapia on the baking sheet.
Drizzle the remaining marinade over the artichoke hearts and tomatoes, ensuring everything is lightly coated with the seasoning.
Place the baking sheet in the preheated oven and bake for 20 minutes, or until the tilapia is opaque and flakes easily with a fork.
Sprinkle chopped fresh parsley over the entire dish for garnish before serving.
Serve each fillet with a portion of the roasted artichoke hearts and tomatoes, along with a wedge of lemon for squeezing over the fish.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 12.6 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
