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! 


Angie's Recipes said...

Looks like a perfectly healthy and delicious dish!

Pam said...

Thanks, Angie! Have a good week!

DUTA said...

The black olives give the dish a sort of "final touch".
I like a cheap, quick fish meal, and your Tilapia with beans is perfect!
Now, I'm going to like Tilapia even more because of the role of this fish in the healing of australian animals.

Pam said...

Thanks, Duta! The black olives gave sort of "final touch" for sure. Pretty good! Yes, me too, just what the animals need! Have a good week!

Big Dude said...

With a desire to eat more Mediterranean like, this meal is perfect for me - what is seasoned pepper?

Rhodesia said...

Sounds quite delicious but I have never see Tilapia for sale here. Will try the recipe with something else though as it sounds perfect for us. Great news with the healing of burns with the skin. Cheers Diane

Pam said...

Hi Larry! It's a blend of peppers and spices, I use it almost daily! Here's a link, it comes in a smaller size also:

Whats Cookin Italian Style Cuisine said...

what a great idea and combination!

David said...

Pam, Interesting fact about the use of Tilapia skins. Very innovative... We love this fish and your recipe looks perfect. We have a local Mexican restaurant that features grilled tilapia and I almost always order it. Take Care, Big Daddy Dave

Pam said...

Hi Diane! Any whitefish works well. I thought that was good news too. Take care

Pam said...

Thanks, Claudia! The beans were great with the fish!

Pam said...

Hi Dave! Oh, that sounds good at the Mexican restaurant! I love grilled tilapia. Yes, innovative for sure with the tilapia skins. Wonder how that even occurred to the vet. Have a good rest of the week!

Mae Travels said...

Your combination of fish with beans is interesting. Somehow I’ve never seen that combination, and it looks quite nice. The olives also make an appealing touch.

best... mae at maefood.blogspot.com

Pam said...

Thanks, Mae! Have a good rest of the week!

Cakelaw said...

Interest history of tilapia. This dish sounds great.

Pam said...

Thanks, Cakelaw! Take care

Abbe@This is How I Cook said...

I've actually eaten St. Peter's fish on the edge of the Galilee. Yum, yum and I never knew it was tilapia!

Pam said...

Sounds great to me reat Abbe! Bet it was good. Thanks!

Katerina Delidimou said...

Truth is I don't eat fish very often but this tilapia would make me change in a second! Looks really tasty!

natalia20041989 said...

Such a beautiful healthy dish, love tilapia☺

Motions and Emotions said...

I am a fish lover and this baked tilapia is absolutely delicious... Normally I cook Indian style fish curry, next time I will do this baked version..

Pam said...

I seldom ate fish myself until a few years ago. Really like it with the beans! Thanks, Katerina!

Pam said...

Thanks, Natalia! It's healthy and good. Take care

Pam said...

Thanks M&E! Your way sounds good to. Have a good day!

Juliana said...

This is such a nice combo, white beans and tilapia...and I did not know tilapia is also called St. Peter's fish.
I hope you are enjoying your weekend!

Pam said...

Thanks, Juliana! They go together very well. Have a good week!

You know,

nobody can ever

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You know, nobody can ever cook as good as your mama. Paula Deen
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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


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