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Mediterranean Baked Tilapia with Green Beans, Tomatoes & Black Olives.

  • 1 (113 g) pkg
    crumbled feta cheese
  • 2 small pkgs
    grape tomatoes
  • 0.45 kg
    green beans
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 cup
    Kalamata olives, pitted
  • 2
  • 0.68 kg
    tilapia fillet
    black pepper
    Dijon mustard
    extra virgin olive oil
    white wine vinegar
  • 1
    Preheat oven to 220°C (425°F) and position rack in the upper third of the oven.
  • 2
    Wash and dry the fresh produce.
    0.45 kg green beans
    2 small pkgs grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Peel and mince shallots; place in a medium bowl along with the oil, vinegar, Dijon, and pepper. Whisk to combine the dressing.
    2 shallots
    ¼ cup extra virgin olive oil
    2 tbsp white wine vinegar
    4 tsp Dijon mustard
    ½ tsp black pepper
  • 4
    Trim ends of green beans and arrange them in a single layer on a parchment-lined baking sheet pan. Add tomatoes and drizzle with half the dressing. Reserve the remaining dressing for later.
  • 5
    Place baking sheet in the oven and roast 10 minutes, until tomatoes and beans begin to soften.
  • 6
    Pat the tilapia dry with paper towels and place on a plate; season with pepper on both sides.
    0.68 kg tilapia fillet
    ½ tsp black pepper
  • 7
    Roughly chop the olives.
    1 cup Kalamata olives, pitted
  • 8
    Remove the vegetables from the oven and toss. Lay the fish on top of the vegetables and return to the oven; bake for 10 minutes, or until tilapia is cooked through.
  • 9
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 10
    Change oven setting to broil and cook another 4 minutes, until the fish is slightly golden.
  • 11
    To serve, divide the fish and veggies between plates and top with olives, parsley, feta, and remaining dressing. Enjoy!
    1 (113 g) pkg crumbled feta cheese