Mellow Baked Tilapia with Seasoned Tomatoes and Onions

Spice up the tomatoes, 
pour over the fish,
bake, and

Tilapia and seasoned tomatoes with a side of spinach

Tilapia is probably the oldest farm-raised fish in the world.  Stories from biblical scholars proclaim it was the fish used by Jesus to feed the crowds at the Sea of Galilee; thus, aptly named “St. Peter’s Fish.”  

Per legend, the dark spots on the fish were caused by the fingerprints of the apostle.  

Sea of Galilee

A bas-relief discovered in a 4,500 year old Egyptian tomb, showing tilapias held in ponds, is one of the oldest examples of tilapia farming.  

These days, farm-raised tilapia is produced in over 80 nations, including the United States.  China leads the pack, accounting for over 50% of the world’s production.  

Tilapia is a well-liked fish because of its mild flavored, white-flesh, that is available year-round at a reasonable price.  It’s generally boneless and skinless, with its fillets weighing between 3 to 9 ounces. 

Eight-ounce fillets are perfect for this tilapia dish that's complemented with the tangy hints of garlic and onion, and smothered in well-seasoned diced tomatoes.

It’s simple, delicious and a breeze to make! 

Yield: 2 servings

Baked Tilapia with Seasoned Tomatoes and Onions

This tilapia is simple, delicious and a breeze to make!
prep time: 5 MINScook time: 20 MINStotal time: 25 mins


  • 2 (8-ounce) tilapia fillets
  • 1 small white onion, chopped
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 teaspoon seasoned pepper
  • Cooking spray
  • Fresh basil for garnish


  1. Arrange fish in a 9” x 13” baking dish that has been coated with non-stick cooking spray.
  2. Combine onion, garlic and tomatoes in a small bowl and pour over fish.
    Sprinkle herbs, salt and pepper over all.
  3. Bake until tilapia flakes easily with a fork, about 15-20 minutes.
  4. Serve



  1. I'm not familiar with the Tilapia fish, but I trust your experience that baked with tomatoes, garlic and onions it is quite the dish. On the other hand, I'm familar with the Sea of
    Galilee. Last month I had the chance to see it on my way to and from the city of Tzfat (Safed). What a beauty! What a sight!

    1. Hi Duta! I know that had to be quite a sight and very beautiful to see, the Sea of Galilee. Tilapia is just a mild white fish that goes great with tomatoes and onions. Thanks for the visit and take care.

  2. So simple yet so good! A perfect low carb dinner for me, Pam.

    1. You're right, Angie! Low carb and good! Thanks!

  3. Dear Pam, Such great history behind this fish. I am fascinated. The dish looks absolutely delicious! xo Catherine

    1. Thanks, Catherine! The history surprised me a little. And the dish was delicious! Hugs

  4. You sure made the fish look and sound delicious. Here in Greenback we have a family that raises hydroponic veggies and Tilapia in the water. It's a little pricey but I've very confident of what I am eating.

    1. Thanks, Larry! I bet that's some good tilapia!

  5. I love preparing fish like this. It looks delicious and thank you for the story about Tilapia. I like adding capers and olives to give it a mediterranean flavor .

    1. Hi Gerlinde! Next time I will add capers, that would be delicious! Thanks!

  6. Sounds just perfect to me and as you say so easy. On the menu later this week Thanks. Have a great week Diane

    1. Great, Diane! Hope you guys like it also! Thanks!


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