Oven Baked Tilapia Provençal is an easy recipe for a quick delicious dinner that combines the flavors of Provence. Artichokes, olives, capers, tomatoes, and garlic together with white wine and olive oil flavor the fish and make a light sauce.
Our oven baked tilapia is a perfect addition to a meatless Monday meal, a Seven Fishes Christmas Eve dinner or any holy day that requires abstaining from meat.
This recipe is also delicious when made with shrimp, salmon, cod or your favorite seafood!
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Oven Baked Tilapia
For our provencal recipe, simply combine the "Provençale" flavors of Herbes de Provence* along with artichokes, olives, capers, tomatoes, shallots and garlic with white wine and olive oil.
Just pour over the tilapia and bake!
This easy seafood dinner is ready in just minutes!
Honestly, it doesn't gets much easier or more delicious than our baked tilapia recipe.
And it makes it's own brothy sauce so you'll want to be sure to serve this in bowls and don't forget the crusty bread for dipping!
Change it up from time to time and serve with salmon, shrimp or even cod. See my recipe variations below and in the recipe notes.
Any way you serve it, this easy seafood recipe gives dinner a southern French flavor that will make your taste buds sing!
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Swirls of Flavor Recipe Tips
- Make this recipe with your favorite seafood, such as shrimp, salmon, mussels or scallops
- Substitute dried Italian seasoning for the Herbes de Provence
- Replace the shallots with red onion
- Garnish with fresh herbs, such as fresh parsley or a sprig of thyme
- Add pitted sliced black olives
How to make tilapia provencal
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 375F. Coat a 2.5 quart baking dish with cooking spray.
- Arrange the fish filets in the prepared baking dish, overlapping slightly if necessary.
- In a mixing bowl combine artichoke hearts, tomatoes, shallots, olives, wine, oil, capers, garlic, Herbes de Provence, salt and pepper. Arrange mixture over fillets to “smother”.
- Bake for 30 minutes or until hot and bubbly and the fish is white and flakes when pulled apart with a fork.
Substitutions
- Substitute pitted sliced black olives or green olives for the kalamata olives
- Replace the tilapia with shrimp, cod or salmon
- Use on the vine ripe tomatoes in place of the cherry tomatoes
- Chicken broth can easily replace white wine
Seafood variations
- When preparing with salmon fillets, bake until salmon is opaque and just starting to flake.
- When preparing with shrimp, first peel and devein the shrimp, then top with the provencale mixture and bake until shrimp is opaque and cooked through.
- When preparing with mussels, cook until the mussels open up.
- When preparing with scallops, cook until the scallops are opaque and cooked through.
What is Herbes de Provence?
Herbes de Provence is a blend of spices typical of the cuisine of southern France. There are many variations of this blend and all are versatile and delicious.
Herbes de Provence is a delightful addition in salads, as well as on fish, chicken and pizzas!
Typically found in the spice aisle of your grocery store, you can easily make your own blend using my recipe below.
How to make your own Herbes de Provence
To make your own variation of Herbes de Provence combine:
- 2 Tbs. dried oregano
- 2 Tbs. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried sage
- 1 tsp. dried crushed rosemary
- 1 tsp. dried lavender
Store in an airtight container.
Ingredients
Ingredients for baked fish:
- tilapia filets – a tender white fish
- marinated artichoke hearts – add a hint of vinegar
- orange and/or yellow cherry tomatoes – tender and sweet
- shallot – mild onion flavor
- pitted kalamata olives – lends a briny note
- white wine – makes a delicious light sauce
- olive oil – gives the sauce some body
- capers – lemony, olivey and salty notes
- garlic – delicious savory flavor
- dried Herbes de Provence – an aromatic mixture of herbs used in French cooking
- kosher salt
- pepper
Easy Seafood Recipes
When you're in the mood for seafood, may I recommend these simple fish recipes? I hope you like them as much as I do!
Chipotle Honey Glazed Salmon With Pistachio Butter is an easy recipe for the super fish salmon. Salmon fillets are seasoned with just the right amount of spice then glazed over with honey, a touch of orange and topped with pistachio butter that melts down over the fillets after grilling. Also delicious when you bake the salmon in the oven!
Mojito Shrimp is a twist on the classic Mojito rum cocktail. An easy marinade of mint, rum and lime, flavors the shrimp in just a few minutes. Grill or broil and you’ll have a fabulously delicious Cuban cocktail-inspired seafood dinner!
If shellfish is what you're craving then be sure to add Garlic & Herb Shrimp to the menu! This easy shrimp recipe makes it's own light buttery sauce flavored with garlic and white wine and studded with oven roasted tomatoes, as it bakes in the oven
Ancho Salmon With Grapefruit Salsa is an easy recipe for wild salmon seasoned with spices and topped with a Texas Red grapefruit salsa seasoned with jalapeno, lime and cilantro. A refreshing seafood dinner that’s sure to please your taste buds.
Oven Baked Tilapia Provencale Recipe
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Ingredients
- 4 (6 ounces each) tilapia fillets
- 1 jar (6.5 ounces marinated artichoke hearts , drained, coarsely chopped
- 1 pint (2 cups) orange and/or yellow cherry tomatoes , halved lengthwise
- 1 large shallot , chopped, about 1/4 cup
- 1/4 cup pitted kalamata olives , halved lengthwise
- 1/4 cup white wine
- 2 Tablespoons olive oil
- 2 Tablespoons capers, drained and rinsed
- 1 clove garlic, minced
- 1/2 teaspoon dried Herbes de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
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Instructions
- Preheat oven to 375F. Coat 2.5 quart baking dish with cooking spray.
- Arrange fillets in prepared baking dish, overlapping slightly if necessary.
- In bowl combine artichoke hearts, tomatoes, shallots, olives, wine, oil, capers, garlic, Herbes de Provence, salt and pepper. Arrange mixture over fillets to “smother”.
- Bake 30 minutes or until fish is white and flakes when pulled apart with a fork and edges are hot and bubbly.
Notes
- When preparing recipe with salmon fillets, bake until salmon is opaque and just starting to flake.
- When preparing recipe with shrimp, first peel and devein the shrimp, then top with the provencale mixture and bake until shrimp is opaque and cooked through.
Made this exactly as written and everyone LOVED it! Thank you! Have had Herbes de Province in my cupboard from another recipe and was looking for something to use it with. This was a winner!
I'm so happy to hear that everyone loved this recipe Joanne! Thanks so much for stopping by Swirls to let me know. And thank you especially for giving this recipe a 5-Star rating. I truly appreciate it! Savor the Moments, Gwynn
I made this recipe with tilapia and shrimp. Loved both of them. I’m saving this for future reference. No alterations required.
So happy to hear this Aisha! It's one of my favorites recipes and so easy to make!
I made this and added fresh thin asparagus chopped in 3 rd’s. I forgot the garlic. OMG . I also added fresh organic white mushrooms I had in fridge. I also added fresh rosemary sprigs as in pic. I did love this dish as healthy
Hi Bonnie, I’m so happy that you enjoyed this recipe and the changes you made sound delicious! Happy cooking, Gwynn