Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets (1 lb.)
2 large tomato es, chopped
1/2 cup pimiento pimento-stuffed green olives, halved
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 400°F.
Mix dressing and juice. Place fish in 13x9-inch baking dish; drizzle with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with cilantro.
Serve with hot cooked rice and steamed fresh vegetables.
If using frozen fish, no need to thaw before using as directed.
Prepare as directed, using halibut or cod fillets.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.