Tilapia Baked with Cannellini Beans and Black Olives

Tilapia has been around since 1500 B.C. ~ it's not surprising then that the fish has history connected to the Bible.  It has been fished in the Sea of Galilee for thousands of years.   

Supposedly the fish that was caught by St. Peter was thought to have been tilapia.  This is one reason why the fish is also known as "St. Peter's fish" and is separated from meat according to Lenten standards.

Here's why most cooks like tilapia:  it's inexpensive, easy to prepare, widely available and "goes with everything."  It's also a good source of protein and has a low to moderate fat content.  It tastes pretty good too.

Love those beans!

Tilapia is a mild flavored white-fleshed fish that can be found at fish counters throughout the year.  China is the largest producer of tilapia, manufacturing over 50% of the world's supply.  It's currently the fourth most popular type of fish following tuna, salmon and Alaskan pollock. 

I came across this recipe in the Chicago Tribune way back when and decided to finally make it.  We’re all aware we should eat more healthy baked white fish like tilapia, and this recipe proves how tasty the fish can be.

Ready for baking!

Creamy cannellini beans, black olives and lemon slices are perfect for the mild-flavored tilapia and is a great throw-together way of cooking a healthy quick meal.

This is a satisfying baked tilapia dish that you can feel good about feeding to anyone around your table!

Baked Tilapia with Cannellini Beans and Black Olives

Baked Tilapia with Cannellini Beans and Black Olives

Yield: 2
prep time: 5 Mcook time: 25 Mtotal time: 30 M
Bake tilapia with creamy cannellini beans, black olives and lemon slices for a healthy quick meal that's delicious!


  • 1½ pounds tilapia or other firm whitefish
  • 2 (15.5 ounces) cans cannellini beans (white beans)
  • ½ cup sliced black olives
  • ½ teaspoon salt
  • ½ teaspoon seasoned pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon crushed oregano
  • 1 small white onion, chopped
  • 2 lemons, divided
  • 4 tablespoons extra-virgin olive oil


How to cook Baked Tilapia with Cannellini Beans and Black Olives

  1. Preheat oven to 400°.
  2. In a shallow 3 quart baking dish, combine beans, olives and seasonings and onion.
  3. Arrange fish on top and season fish with a sprinkling of salt and pepper.
  4. Thinly slice one lemon, remove seeds and place over fish.
  5. Drizzle all with oil.
  6. Roast until fish is opaque and cooked through, about 20-25 minutes, depending upon thickness of the fish.
  7. Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
Created using The Recipes Generator


I'm going way off the subject for a minute, did you know that tilapia provides more than food for us? 

Thanks to veterinarian, Jamie Peyton, koala bears, kangaroos, wallabies and other animals who were burned in the Australian wildfires, are being treated by her and her team of vets, using technology she pioneered.  

They use skin from farmed tilapia to aid in healing the animals burns.  The skin acts as a dermal substitute that provides pain relief and helps their wounds heal better.  

Kudos to them! 

Old Fashioned Chuck Roast w/Potatoes, Carrots and Onions

I remember it vividly!

It’s “chuck roast,” Mom corrected me, on the day I blurted out “pot roast.”  Must've been because she didn't want the cattle on our farm to be offended... 😉

Perfect Baked Chicken Breast

Looking for a recipe for baked chicken breast?  
This is the only recipe you'll need!

The ubiquitous chicken just might be the most popular meat around.  Cooks love it for its versatility and folks, young and old, love the flavor of it.  I’ve cooked a lot of chicken in my lifetime, and we think this is one of the best!

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This cocktail combines
two of my favorites ~
Margaritas and Tequila!

For a non-traditional take on the bubbly, combine Cointreau, tequila, simple syrup, and lime juice, top it off with champagne and make a toast!


Soft, chewy peanut-buttery cookies, rolled in sugar and topped with a Hershey kiss ~ a cookie both sweet and salty.  In other words, Peanut Butter Blossoms!

Blossom cookies debuted at the ninth Pillsbury Bake-Off and have been a classic Christmas cookie since then. In my way of thinking, they’re a good thing to bake any time of the year!


Classic linzer cookies are a real delight, but this easier rendition has all the basic elements in a pan that you can bake, cut into bars and serve! 

A cookie winner for sure, so tasty delicious!

This is an adaptation of Claudia’s Linzer Bars over at What’s Cookin’ Italian Style Cuisine.  She used pistachios, I had a plethora of walnuts on hand and incorporated them.  

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Tis’ the holly jolly
cookie baking season again!

It’s the molasses here that keeps these cookies fresh and chewy for days, with the generous amount of peppery ginger giving them their tang, and the nice compliment of cardamom adding its zesty, spicy herbal flavor to the cookies.

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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