Easy Oven Baked Fish with Tomatoes

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  Canned Diced Tomatoes(425g)
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  Garlic(120g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Oregano, Dried(3g)
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  1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  Lemon Juice, Fresh(8g)
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  Tilapia, Fillet(454g)
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  chopped fresh parsley for garnish (optional) ($0.11)

Instructions

1. 1Preheat the oven to 400°F.
2. 2Drain the excess liquid from the canned diced tomatoes. In a bowl, combine the drained tomatoes with the fresh garlic (minced), olive oil, dried oregano, salt, and freshly cracked pepper; stir in the fresh lemon juice and set aside.
3. 3Spread about one-third of the tomato mixture evenly across the bottom of a casserole dish large enough to fit all the tilapia fillets without overlapping.
4. 4Lay the tilapia fillets in a single layer over the tomato mixture, then spoon the remaining tomato sauce over the fish, ensuring it is completely covered.
5. 5Bake at 400°F for 12–15 minutes, until the internal temperature of the thickest part of the fish reaches 145°F and the flesh flakes easily with a fork.
6. 6Remove the casserole dish from the oven and let cool for 2–3 minutes.
7. 7Divide the fish and tomato sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve cold or reheated, topped with fresh chopped parsley if desired.