Baked Fish with Tomatoes and Olives for One

Author
Posted by at 6:38 PM GMT+0000


This recipe came from Martha Stewart’s Everyday Food Magazine – May 2004. It has become a favorite in our household. Even though the recipe is titled ‘Cooking for One’, that really depends on the size of fillet you get. It can easily be adapted for an elegant dinner for 2.

A mixture of mayonnaise and parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.

2 plum tomatoes – thinly sliced
6 kalamata olives – pitted and coarsely chopped (4 tablespoons)
1 teaspoon grated lemon zest
coars salt
ground pepper
1 teaspoon olive oil
1 skinless tilapia fillet – 6 oz.
4 teaspoons mayonnaise
1 tablespoon grated parmesan cheese
1 teaspoon lemon juice

Preheat oven to 450. In a small ovenproof skillet or baking dish arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.

In a small bowl, stir together mayonnaise, parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.

Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Leave a Comment

Name and e-mail address are required. Your e-mail address will not be dislayed with your comment.