Here in the Cucina Bella household, we are working on a big project: weight loss. I have a good deal of baby weight to shed and my husband has some sympathy pounds to melt away. That means exercise (wait, exercise? What’s that? Does whipping cream by hand count?) and healthier eating. Fortunately, eating healthy foods doesn’t have to mean going hungry. In my experience, I have found that bulking up on vegetables and sticking with lean proteins, like tilapia, keeps me full and satisfied for longer.
This tilapia recipe is a great example of a hearty, healthy meal that is low in calories. The tasty tomato relish really fills the stomach and it’s so heart-healthy. Tomatoes are rich in lycopene, a powerful antioxidant that is known to help ward off cancer. Cooked tomatoes are the best source of lycopene. And with three servings of vegetables and a serving of lean protein, how can you go wrong?
Baked Tilapia with Warm Tomato Relish
4 plum tomatoes, diced
2 onions, diced
2 red peppers, diced
1 1/2 cup baby bella mushrooms, quartered
1/2 cup sliced black olives
2 tbsp olive oil
4 tilapia fillets
2 tbsp balsamic vinegar
4 cloves garlic, minced
2 tsp salt
Spray an oven safe casserole with cooking oil. Preheat the oven to 425 degrees.
In the casserole, stir together tomatoes, onions, red peppers, baby bella mushrooms and olives. Drizzle with olive oil. Place tilapia fillets on the tomato mixture. Drizzle a half tablespoon of balsamic vinegar on each fillet. Sprinkle with garlic and salt.
Cover and cook for 20-25 minutes, until fish is opaque and flakes easily with a fork.
Serve each fillet with one quarter of the relish.
This heart-healthy recipe is a great inclusion for Weekend Herb Blogging, a weekly blogging event created by Kalyn of Kalyn’s Kitchen. Check out Kalyn’s Kitchen tonight for a great roundup of recipes.