Roasted Tilapia with Tomatoes and Olives with Garlic Sautéed Spinach and Pearl Couscous

Roasted Tilapia with Tomatoes and Olives with Garlic Sautéed Spinach and Pearl Couscous 3.88/5 (8 votes)

Sometimes the simplest ingredients make the most flavorful dishes. Fresh tomatoes and spinach, tangy olives, a little goat cheese, and a nice piece of fish really make a nice meal. And what’s even better is that it is so easy!

Roasted Tilapia with Tomatoes and Olives



  • 1 pound tilapia fillets
  • 2 tablespoons butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1 cup grape tomato, quartered
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup feta cheese crumbles (or goat cheese crumbles), crumbled


  1. Preheat oven to 400.
  2. Put butter, paprika, and kosher salt in a baking dish and place in the oven while it preheats – about 5-10 mintues or until the butter has melted.
  3. Remove the dish from the oven and lay the filets in a single layer. Flip to coat and top with tomatoes and olives.
  4. Cook for 10-12 minutes or until it flakes with a fork.
  5. Garnish with feta.

Nutritional Information

Serving Size 176g Calories 239 Fat 12 Sat Fat 6 Sodium 808 Carbs 2 Sugars 1 Fiber 1 Protein 31.

Garlic Sautéed Spinach



  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon pepper, to taste


  1. Heat olive oil in a very large, high sided pan over medium high heat.
  2. Add garlic and sauté for just a minute or two until fragrant, but not browned.
  3. Add spinach and stir constantly until just wilted.
  4. Season with salt and pepper, and serve warm.

Nutritional Information

Serving Size 125 Calories 87 Fat 7.5 Carbs 4 Fiber 2.5 Protein 3.3.

Pearl Couscous



  • 1 cup pearl couscous, Israeli
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 tablespoon lemon juice
  • kosher salt and pepper, to taste


  1. Bring about 4 cups of water to a boil.
  2. Add couscous and cook until tender – about 8-10 minutes or follow package directions.
  3. Drain and reserve.
  4. In the same pot, heat olive oil until it begins to shimmer. Add shallot and saute for 3-5 minutes or until barely browned and tender.
  5. Add couscous back to the pot, toss, and season with salt, pepper, and a little lemon juice.

Nutritional Information

Serving Size 104g Calories 370 Fat 4 Sat Fat 0 Sodium 1 Carbs 73 Sugars 0 Fiber 3 Protein 11.


KID NOTE: After picking off all the tomatoes and olives, they did very well with the fish.

VEGETARIAN TIP:  Transform this recipe into a warm couscous salad. Simply omit the tilapia and incorporate the spinach, tomatoes, olives, and goat cheese into the couscous.

GLUTEN FREE MODIFICATIONS:  Use brown rice couscous.


  1. krwalk says:

    This was a home run–my 18 month old, 4 year old, and 6 year old cleaned their plates. My husband, who isn’t always a big fan of olives gave this meal an outstanding rating as well. Adding to my favorites list!

  2. Melissabeth says:

    So good! Initially I thought the fish might be a tad bland, but it was perfect. I pulled some frozen cherry tomatoes and tossed them in with the butter while the oven was heating. They were lovely and roasted, and made the fish taste so good. My 13 month old loved it! She loved it all.

  3. shivanisaini says:

    This was awesome. I couldn’t find the Israeli couscous so substituted for orzo instead.

  4. EFJ2 says:

    Really good! I used herbed goat cheese and it balanced the tanginess of the olives nicely. Wish I had added salt to the boiling water for the cous cous, it was good, but needed more seasoning in the pasta itself.

  5. Paige says:

    I wasn’t a big fan. I thought it was a little bland.

  6. Barbara says:

    We loved this meal! I’ll use less olives next time – didn’t measure, but definitely ended up using more than the recipe called for!

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