I have some great modifications I’d like to make to this mexican baked tilapia dish, however it’s pretty healthy by itself, even without my simple adjustments (which mostly have to do with reducing effort and fitting into our meal plan model).  The most important thing is to get 2 pounds of tilapia instead of 1.5.  You don’t really need to increase the rest of the ingredients (but you can if you want).  You will need a slightly bigger baking dish to fit the additional fish. The reason for the larger quantity is so you can use the leftover cooked fish in another meal later in the week.

Here are some simple changes you can make to reduce the time required to make this dish.

• Skip the step with the olives and capers and save yourself 10 minutes.
• Instead of chopping fresh cilantro to add at the end, add a teaspoon of dried cilantro at the same time you add the oregano.
• Use pre-minced garlic instead of chopping your own from scratch
• Don’t bother with “mexican” oregano (never heard of it actually), just use regular dried oregano.
• Use green bell pepper instead of red (cheaper).
• The picture shows jalapenos but there weren’t any on the ingredients list, so I added it.  Seed and chop and add with the green pepper.

So here’s the link.  I think you’ll like this dish and the leftover fish is awesome in fish tacos!  See meal plan for Jan 28 for details.

https://www.chowhound.com/recipes/mexican-baked-tilapia-31346