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Baked Fish with Tomatoes, Olives and Garlic
Baked Fish with Tomatoes, Olives and Garlic

Baked Fish with Tomatoes, Olives and Garlic

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 plum tomatoes sliced thin
6 tablespoons (12 olives) pitted and coarsely chopped Kalamata olives
3 garlic cloves, minced (divide in half)
4 teaspoon s lemon zest
Coarse salt
Ground pepper
4 teaspoon s olive oil
6 tablespoons Kraft Mayonnaise
4 tablespoons Kraft Parmesan Grated Cheese
4 teaspoon s lemon juice
24 ounces skinless tilapia fillets
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Let's Make It
1. Preheat oven to 450°F. In a large 9x13 inch baking dish/pan arrange tomatoes in a overlapping circle. Scatter olives, 1/2 of the minced garlic, and lemon zest over tomatoes. Season with salt and pepper and drizzle with olive oil.
2. In a bowl, stir together Kraft Mayonnaise, Kraft Grated Parmesan Cheese, lemon juice and remaining minced garlic. Place fish on top of tomatoes in baking dish/pan. Season fish with salt and pepper. Spread mayonnaise mixture on top.
3. Bake until fish is opaque throughout and the topping in golden brown in spots, about 20 minutes.
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