Servings: 6 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
- ⅓ cup Private Reserve Greek extra virgin olive oil
- 1 small Red onion, finely chopped
- 2 large Tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
- 10 Garlic cloves, chopped
- 1 ½ tsp Organic ground coriander
- 1 tsp All-natural sweet Spanish paprika
- 1 tsp Organic ground cumin
- ½ tsp Cayenne pepper (optional)
- 1 ½ tbsp. Capers
- Salt and pepper
- ⅓ cup Golden raisins
- 1 ½ lb. White fish filets such as cod filets or Tilapia filets (wild, if possible)
- Juice of ½ Lemon or more to your liking
- Zest of 1 lemon
- Fresh parsley or mint for garnish
- To prepare the tomato and capers sauce, heat extra virgin olive oil in a medium saucepan over medium-high heat until it shimmers but is not smoking. Add onions and cook for 3 minutes or until it turns golden, stirring occasionally. Add tomatoes, garlic, spices, salt and pepper, capers, and raisins. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for approximately 15 minutes.
- Preheat the oven to 400 degrees F.
- Pat the fish dry and season with salt and pepper on both sides.
- Pour half of the cooked tomato sauce into a 9 ½” x 13″ baking dish. Arrange the fish on the sauce, then add lemon juice and zest. Pour the remaining tomato sauce on top of the fish.
- Bake in the preheated oven for 15 to 18 minutes or until the fish is fully cooked and flakes quickly. Make sure to overcook the fish. Could you remove it from the oven and garnish it with fresh parsley or mint, depending on your preference?
- Serve the dish hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice, and check out other suggestions for side dishes or salads in the post.
Calories: 308 kcal
Sodium: 146.9 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Baked Tilapia with Tomatoes and Capers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.