Tilapia with tomatoes and olives

Name: Tilapia with tomatoes and olives
Prep time: 35 min
Total time: 35 min
Ingredients: 450 g Tilapia fillet; 1 pcs Onion; 1 pcs Carrot; 225 g Cherry tomatoes; 150 g Pitted olives; 75 g Semi-hard cheese; 1 tbsp Olive oil; 10 g Parsley; Salt, to taste; Ground black pepper, to taste

Oven-baked fillet under tomatoes and olives with a melted cheese cap.

Per serving: 382 kcal
Time: 35 min
Servings: 3

Protein, fat and carbs per serving

Protein: 38 g 40% of calories
Fat: 21 g 49% of calories
Carbs: 11 g 11% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 3 servings

Tilapia fillet 450 g
Onion 1 pcs
Carrot 1 pcs
Cherry tomatoes 225 g
Pitted olives 150 g
Semi-hard cheese 75 g
Olive oil 1 tbsp
Parsley 10 g
Salt to taste
Ground black pepper to taste

Method

Heat the oven to 180 °C. Cut the onion into quarter-rings, grate the carrot, slice the olives, halve the cherry tomatoes and cut the fish into large pieces.
Season the tilapia with salt and pepper on both sides. Soften the onion and carrot in a pan with half the oil, without browning.
Move the vegetables to a baking dish, top with the fish, then the tomatoes and olives. Drizzle with the remaining oil and bake for 15–20 minutes.
Sprinkle with grated cheese and bake a few more minutes until melted. Serve with chopped parsley.