Easy Oven Baked Fish with Tomatoes

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  15 oz Canned Diced Tomatoes
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  2 Garlic(6g)
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  2 tbsp Olive oil

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

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  0.5 tsp Oregano, Dried
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  0.5 tbsp Lemon Juice, Fresh
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  1 lbs Tilapia, Fillet
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  chopped fresh parsley for garnish (optional) ($0.11)

Instructions

1. 1Preheat the oven to 400°F.
2. 2Mince the 2 cloves of garlic. In a bowl, combine the fire roasted diced tomatoes, garlic, 2 Tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and freshly cracked pepper. Stir in 1/2 Tbsp lemon juice and set aside.
3. 3Spread one-third of the tomato mixture evenly across the bottom of a casserole dish large enough to hold all 4 fish fillets in a single layer without overlapping.
4. 4Lay the 1 lb white fish fillets over the tomato mixture, then spoon the remaining tomato mixture over the top until the fillets are fully covered.
5. 5Bake at 400°F for 12–15 minutes, until the fish reaches an internal temperature of 145°F and the flesh flakes easily when tested with a fork.
6. 6Remove from the oven and let rest 2–3 minutes.
7. 7Divide the fish and tomato sauce evenly into 4 meal-prep containers, spooning all the sauce from the dish over each portion.
8. 8Garnish each portion with chopped fresh parsley if desired. Allow to cool to room temperature before sealing and refrigerating.