Tilapia with Tomato

Believe it or not, this recipe comes straight from Paula Deen. A baked fish recipe from Paula Deen. And it does not involve a stick of butter.  I know. I was shocked, as well.

You can visit Food Network to see the original, which is basically what you see below with a few adjustments based on the ingredients I had on hand. No major changes, though!



  • 2 (8-ounce) tilapia fillet
  • 1/2 Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 Roma tomato, thinly sliced

NOTE:  Adjust the spices to suit your taste. These are just my approximations since I usually just eyeball it. Also, Paula didn’t specify the type of tomato, but I have to take this opportunity to express my love for Roma tomatoes. They have a great flavor and are firm enough to handle baking without ending up too tough or too mushy.

Preheat the oven to 400 degrees F. Spray a shallow baking dish with nonstick spray. (Or just use a cookie sheet, like I did.) Sprinkle both sides of the fish with salt and pepper.

Arrange the tilapia in the baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil.


Bake until fish flakes easily with fork, about 25 minutes. Amazingly flavorful! Enjoy!

Side Alert:  We served ours with garlic Parmesan potatoes… but that’s a recipe for another day!

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