Baked White Fish With Tomato Tapenade
Mild, flaky white fish topped with a savory olive and tomato tapenade. This heart-healthy, low-carb dinner is perfect for managing glycemic levels without sacrificing flavor.
Nutrition per serving
Ingredients
- 2 white fish fillets (cod or tilapia)
- 1/4 cup chopped kalamata olives
- 1/2 cup cherry tomatoes halved
- 1 tbsp capers
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 clove garlic minced
- 1/2 tsp dried oregano
Portion guidance
Enjoy with steamed broccoli on the side.
Step-by-step method
- 1
Preheat oven to 375°F.
- 2
Place fish fillets on a greased baking sheet.
- 3
Combine olives, tomatoes, capers, garlic, oil, and oregano in a bowl.
- 4
Spoon the mixture over the fish.
- 5
Bake for 12-15 minutes until fish flakes easily.
- 6
Drizzle with lemon juice before serving.
Smart substitutions
Swap
Kalamata olives
Green olives
Swap
White fish
Halibut
Storage & reheating
Refrigerate in a sealed container for up to 2 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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