2 tbsp olive oil
2 tilapia fillets, 4–6 oz each
2 cloves garlic, minced
½ tsp dried oregano
½ tsp red pepper flakes
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup Lindsay Pitted Organic Green Olives, sliced
¼ cup Lindsay Organic Kalamata Olives, sliced
1 lemon, thinly sliced
½ cup zucchini, sliced
4 cherry tomatoes, halved
Aluminum foil
Preheat Oven to 375°F.
Cut two large sheets of parchment paper or foil. Place one tilapia fillet in the center of each.
Drizzle each fillet with 1 tbsp olive oil, then sprinkle with minced garlic, oregano, red pepper flakes, salt, and black pepper.
Evenly distribute lemon slices, green olives, Kalamata Olives, zucchini, and cherry tomatoes over the fillets.
Fold the parchment or foil over the fish, crimping the edges to seal tightly.
Place packets on a baking sheet and bake for 18–20 minutes, until the fish is flaky and cooked through.
Carefully open the packets and enjoy with rice, quinoa, or a fresh salad.
