35+ Mouthwetring Holiday Low Sodium Tilapia Dishes for Meals Table

The holiday season is a time for joy, celebration, and of course, delicious food.

However, for those who need to watch their sodium intake, finding flavorful yet heart-healthy dishes can be a challenge.

Tilapia, a mild and versatile fish, offers the perfect base for creating festive, low-sodium meals that everyone can enjoy

In this blog post, we’ve rounded up over 35 mouthwatering low-sodium tilapia recipes that will keep your holiday meals light, healthy, and full of flavor.

Whether you’re hosting a big family dinner or preparing a cozy holiday meal for two, these recipes will make sure your feast is as satisfying as it is nutritious.

Let’s dive into these heart-healthy tilapia dishes that are perfect for any occasion this season!

35+ Mouthwetring Holiday Low Sodium Tilapia Dishes for Meals Table

With these 35+ low sodium tilapia recipes, you can now enjoy a festive and health-conscious holiday season without compromising on flavor.

Tilapia is not only a healthy option but also incredibly versatile, allowing you to get creative with seasonings, marinades, and cooking methods.

From light and refreshing tilapia salads to hearty baked dishes, there’s something for everyone on your holiday table.

So, whether you’re looking to reduce your sodium intake or simply add a nutritious twist to your holiday meals, these recipes will help you do just that.

Here’s to a delicious, healthy, and joyous holiday season with tilapia at the heart of your celebrations!

Lemon Herb Baked Tilapia

This simple, yet flavorful, low-sodium recipe for baked tilapia combines fresh herbs and a burst of lemon to create a light, healthy meal that’s perfect for holiday gatherings. It’s quick to prepare, making it ideal for those busy days when you need a nutritious and satisfying meal on the table fast.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp paprika

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the tilapia fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fish and rub it in evenly.
4. Sprinkle the garlic powder, black pepper, paprika, parsley, and thyme on top of the fillets.
5. Place lemon slices on top of each fillet.
6. Bake in the oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
7. Garnish with additional fresh herbs if desired before serving.

This baked tilapia recipe is the perfect option for anyone looking for a light, healthy meal without compromising on flavor. The combination of lemon and herbs elevates the tilapia, making it feel festive and suitable for holiday dinners, yet it’s low in sodium and perfectly in line with keto guidelines. You can pair it with a side of sautéed vegetables or a simple salad for a complete meal.

Garlic Butter Tilapia with Asparagus

For those who crave rich, buttery flavors while sticking to a low-sodium and keto-friendly diet, this garlic butter tilapia with asparagus is an ideal choice. It’s a perfect holiday lunch that combines tender tilapia with crisp asparagus, making for a satisfying and nutrient-dense meal.

Ingredients:

• 4 tilapia fillets
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 bunch asparagus, trimmed
• 1 tbsp lemon juice
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat 1 tbsp of butter in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Place the tilapia fillets in the skillet and cook for 3-4 minutes per side, until golden and cooked through.
4. Remove the fish and set aside. In the same skillet, add the remaining butter and asparagus.
5. Sauté the asparagus for 5-7 minutes until tender, stirring occasionally.
6. Season with lemon juice, oregano, and black pepper.
7. Serve the tilapia on a plate, topped with the sautéed asparagus and a sprinkle of fresh parsley.

This dish offers a balance of healthy fats from the butter and omega-3s from the tilapia, all while keeping your sodium intake low. The garlic butter adds a depth of flavor without relying on salt, while the asparagus gives you a nice crunchy contrast. This recipe feels indulgent yet adheres to keto and low-sodium principles, making it a great choice for a festive lunch that’s both healthy and filling.

Tilapia Fish Tacos with Cabbage Slaw

These low-sodium tilapia tacos are a creative, light twist on a traditional favorite. The tacos are filled with tender, flaky tilapia and topped with a fresh, crunchy cabbage slaw. It’s the perfect holiday lunch option for those who want a festive meal with a Mexican flair while sticking to their low-sodium, keto-friendly goals.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 1 small cabbage, shredded
• 1 carrot, grated
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp cilantro, chopped
• 4 low-carb tortillas (or lettuce wraps for an even lighter option)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the tilapia fillets with olive oil and season with cumin, chili powder, garlic powder, paprika, and black pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and easily flakes apart.
4. In a bowl, mix together the shredded cabbage, grated carrot, apple cider vinegar, olive oil, and cilantro to create the slaw. Toss well to combine.
5. Warm the low-carb tortillas in a dry pan for about 1 minute per side.
6. Assemble the tacos by placing a tilapia fillet in each tortilla, then topping with the cabbage slaw.
7. Garnish with extra cilantro if desired.

These tilapia fish tacos are a festive and satisfying holiday lunch that packs a flavorful punch while keeping sodium levels low and carbs minimal. The spices on the tilapia create a zesty, vibrant flavor profile, and the cabbage slaw adds a refreshing crunch. Using low-carb tortillas or lettuce wraps makes it even more keto-friendly. This dish is perfect for anyone craving a taco experience without the guilt, and it makes a fun, light addition to your holiday meals.

Spicy Baked Tilapia with Avocado Salsa

This spicy baked tilapia paired with a creamy avocado salsa is a perfect holiday dish for those who love a little heat. The bold spices and creamy avocado contrast beautifully with the tender fish. It’s a vibrant, festive option that’s low in sodium and packed with healthy fats and protein, making it a great choice for anyone following a keto diet.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 lime, juiced
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• ¼ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the tilapia fillets with olive oil and sprinkle with cumin, chili powder, paprika, cayenne pepper (if using), and black pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish is baking, prepare the avocado salsa. In a small bowl, combine the diced avocado, red onion, cilantro, and lime juice. Toss gently to combine.
5. Once the fish is cooked, plate the tilapia fillets and top each with a generous portion of the avocado salsa.

his dish brings a burst of flavor to your holiday table with the spicy tilapia and the refreshing avocado salsa. The richness of the avocado pairs wonderfully with the mild, flaky fish, and the lime adds a bright, zesty touch. It’s a fun, festive dish that’s low in sodium and rich in healthy fats, making it the perfect choice for a keto lunch or dinner.

Tilapia with Cauliflower Rice and Pesto

This low-sodium tilapia recipe served over cauliflower rice with a drizzle of fresh pesto is a delicious and wholesome holiday lunch. The cauliflower rice serves as a low-carb base, while the pesto adds a fragrant herbal note that complements the mild flavor of the fish. It’s a light yet satisfying dish, perfect for those sticking to a keto diet.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 1 tbsp pine nuts (or walnuts)
• 1 clove garlic
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil (for pesto)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tbsp lemon juice
• ¼ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil, lemon juice, and black pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is flaky and cooked through.
4. While the tilapia bakes, prepare the pesto. In a food processor, combine the basil, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth.
5. In a separate pan, sauté the cauliflower rice over medium heat for 5-7 minutes, until tender. Season with a pinch of black pepper.
6. Serve the tilapia on top of the cauliflower rice and drizzle with the pesto.

This tilapia with cauliflower rice and pesto recipe is a wonderful keto-friendly option that combines flavors and textures in a fresh, low-sodium way. The light tilapia pairs beautifully with the rich, herby pesto, while the cauliflower rice serves as a nutritious, low-carb alternative to traditional grains. This dish feels indulgent yet is light enough for a satisfying holiday lunch, making it a perfect choice for anyone looking for a healthy, festive meal.

Tilapia Stuffed with Spinach and Ricotta

This stuffed tilapia recipe combines rich ricotta cheese and fresh spinach for a delicious, savory filling. It’s a unique and festive option for a holiday lunch that feels indulgent but is still keto-friendly and low in sodium. The mild tilapia acts as the perfect vessel for the creamy, flavorful stuffing, creating a satisfying and healthy meal.

Ingredients:

• 4 tilapia fillets
• 1 cup spinach, wilted and chopped
• ½ cup ricotta cheese (low-fat if preferred)
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• ¼ tsp black pepper
• 1 tsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small skillet, sauté the garlic in olive oil for 1-2 minutes until fragrant. Add the spinach and cook until wilted, then remove from heat.
3. In a bowl, combine the ricotta cheese, Parmesan, cooked spinach, lemon juice, and black pepper.
4. Lay the tilapia fillets flat on a baking sheet. Place a spoonful of the spinach-ricotta mixture in the center of each fillet.
5. Carefully fold the fillets around the filling, securing them with toothpicks if necessary.
6. Bake the stuffed tilapia for 15-20 minutes, or until the fish is cooked through and flakes easily.
7. Garnish with fresh parsley before serving.

This stuffed tilapia recipe is a flavorful and creative holiday meal that’s both low-sodium and keto-friendly. The creamy ricotta and spinach filling makes each bite a savory delight, while the tilapia remains light and flaky. This dish is perfect for impressing guests at your holiday dinner while still sticking to your health goals. The added touch of lemon and Parmesan rounds out the flavor, making it a memorable and satisfying option for any holiday lunch or dinner.

Tilapia with Roasted Brussels Sprouts and Almonds

This tilapia recipe features roasted Brussels sprouts and almonds, offering a perfect balance of crispy, savory, and nutty flavors. The roasted Brussels sprouts add texture and richness, while the tilapia remains light and flaky. The addition of almonds provides a satisfying crunch without adding excessive sodium, making this dish a perfect choice for a low-sodium, keto-friendly holiday meal.

Ingredients:

• 4 tilapia fillets
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ cup sliced almonds
• 1 tbsp fresh lemon juice
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved Brussels sprouts on a baking sheet and toss with 1 tbsp of olive oil, garlic powder, paprika, and black pepper. Roast for 20-25 minutes, tossing halfway through, until crispy and golden.
3. While the Brussels sprouts roast, season the tilapia fillets with olive oil and a pinch of black pepper.
4. Heat a non-stick skillet over medium heat and cook the tilapia fillets for 3-4 minutes per side, until golden and cooked through.
5. In the last 5 minutes of roasting the Brussels sprouts, sprinkle the sliced almonds over the top to toast them.
6. Serve the tilapia with the roasted Brussels sprouts and toasted almonds, garnishing with fresh parsley and a squeeze of lemon juice.

This dish brings a wonderful mix of textures and flavors, from the tender tilapia to the crispy Brussels sprouts and crunchy almonds. It’s a satisfying, nutritious meal that feels festive and indulgent while sticking to keto and low-sodium guidelines. The roasted Brussels sprouts pair perfectly with the delicate fish, and the almonds add a unique twist, making this recipe a fantastic option for a holiday lunch or dinner.

Tilapia with Cucumber and Tomato Salad

For a refreshing, light holiday meal, this tilapia recipe is served alongside a crisp cucumber and tomato salad. The clean, fresh flavors of the salad complement the mild tilapia, while the homemade dressing adds just the right amount of zest. This low-sodium and keto-friendly recipe is easy to prepare, making it an ideal choice for a quick holiday lunch.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp red onion, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil (for dressing)
• ¼ tsp black pepper
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil and black pepper. Place them on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
3. While the fish bakes, prepare the salad. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and dill.
4. In a small bowl, whisk together the apple cider vinegar, olive oil, black pepper, and lemon juice. Pour the dressing over the salad and toss to combine.This tilapia with cucumber and tomato salad is a light and flavorful meal that’s perfect for holiday lunches. The mild, flaky tilapia is paired with a refreshing, tangy salad that offers a burst of flavor without excess sodium. The combination of fresh vegetables and zesty dressing makes this dish both satisfying and healthy, perfect for anyone looking for a keto-friendly, low-sodium meal that’s quick to prepare.

Tilapia with Zucchini Noodles and Pesto

This recipe features tilapia paired with zucchini noodles, topped with a rich and flavorful pesto sauce. It’s a healthy, low-sodium alternative to pasta, offering a keto-friendly base that’s light yet satisfying. The pesto adds a fresh, herby touch to the dish, making it an excellent holiday lunch option that’s both flavorful and nutritious.

Ingredients:

• 4 tilapia fillets
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil, divided
• 1 cup fresh basil leaves
• 1 tbsp pine nuts (or walnuts)
• 1 clove garlic
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil (for pesto)
• ½ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil, black pepper, and lemon juice. Place them on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish bakes, prepare the pesto. In a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil. Process until smooth.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Serve the tilapia on a plate, topped with the zucchini noodles and a generous drizzle of pesto.

This tilapia with zucchini noodles and pesto is a vibrant, flavorful dish that feels indulgent without the carbs or excess sodium. The zucchini noodles provide a light, keto-friendly base, while the pesto adds a burst of herbaceous flavor that complements the mild fish. This meal is both festive and nourishing, making it a great choice for anyone looking for a healthy, low-sodium holiday lunch that’s also satisfying.

Tilapia with Spicy Roasted Red Pepper Sauce

This tilapia recipe features a rich and spicy roasted red pepper sauce that complements the mild, flaky fish perfectly. The sauce, made with fresh roasted red peppers, garlic, and a hint of heat, adds depth and flavor without the need for high-sodium ingredients. This dish is low-sodium, keto-friendly, and bursting with bold flavors, making it a fantastic choice for a holiday lunch.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 2 roasted red peppers (fresh or jarred, no added salt)
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• ¼ tsp cayenne pepper (optional, for extra heat)
• 1 tbsp fresh basil, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil and black pepper. Place the fillets on a baking sheet and bake for 12-15 minutes or until the fish is cooked through and flakes easily.
3. While the tilapia bakes, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red peppers, garlic, lemon juice, cayenne pepper, and black pepper. Blend until smooth.
4. Heat the sauce in a small saucepan over low heat for 2-3 minutes until warmed through.
5. Serve the tilapia with a generous drizzle of spicy roasted red pepper sauce and garnish with fresh basil.

This tilapia with spicy roasted red pepper sauce is a flavorful and satisfying meal that’s perfect for a keto lunch. The rich, smoky flavor of the red pepper sauce pairs beautifully with the mild tilapia, and the touch of cayenne adds just the right amount of heat. It’s a festive and healthy choice, low in sodium and high in flavor, making it ideal for holiday meals that don’t compromise on taste.

Tilapia with Avocado-Cucumber Salsa

This light and refreshing tilapia recipe is paired with a cooling avocado-cucumber salsa, making it a perfect holiday meal. The freshness of the avocado and cucumber enhances the mild tilapia, while the lime and cilantro give the dish a vibrant, festive flavor. This low-sodium and keto-friendly recipe is simple to prepare and full of healthy fats and nutrients.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 1 avocado, diced
• 1 cucumber, diced
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• ¼ tsp black pepper
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil and black pepper. Place them on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
3. While the tilapia bakes, prepare the salsa. In a medium bowl, combine the diced avocado, cucumber, cilantro, lime juice, and black pepper. Toss gently to combine.
4. Once the tilapia is cooked, plate the fillets and top with the avocado-cucumber salsa.

This tilapia with avocado-cucumber salsa is a bright, refreshing dish that’s perfect for a healthy holiday lunch. The creamy avocado and crunchy cucumber salsa add a burst of freshness that contrasts beautifully with the mild tilapia. This recipe is low in sodium, keto-friendly, and full of healthy fats, making it an ideal choice for anyone looking for a delicious and nutritious holiday meal.

Tilapia with Garlic Roasted Mushrooms and Spinach

This recipe features tilapia served alongside garlic-roasted mushrooms and spinach, offering a savory, satisfying, and healthy holiday lunch. The garlic and mushrooms enhance the flavor of the tilapia, while the spinach provides a nutrient-packed side. This dish is low in sodium, keto-friendly, and rich in healthy fats and protein, making it an excellent choice for a festive meal.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil, black pepper, and lemon juice. Place the fillets on a baking sheet and bake for 12-15 minutes or until the fish flakes easily.
3. While the tilapia bakes, prepare the garlic roasted mushrooms. Heat olive oil in a pan over medium heat and sauté the garlic for 1 minute. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until tender and golden brown.
4. Add the chopped spinach to the mushrooms and cook for an additional 1-2 minutes until the spinach is wilted.
5. Serve the tilapia fillets with the garlic roasted mushrooms and spinach, garnishing with fresh parsley.

This tilapia with garlic roasted mushrooms and spinach is a hearty and nutritious meal that feels indulgent while remaining low in sodium and keto-friendly. The earthy mushrooms and garlicky spinach make the perfect accompaniment to the tender tilapia, offering a balance of savory flavors. This dish is rich in essential nutrients and healthy fats, making it a great choice for anyone looking for a healthy, festive, and satisfying holiday meal.

Lemon Herb Tilapia with Asparagus

This light and fresh tilapia recipe is paired with asparagus for a delicious and healthy keto lunch. The tilapia fillets are seasoned with lemon and herbs, creating a zesty and aromatic flavor. The roasted asparagus adds a tender crunch to the meal, making it both satisfying and nutrient-dense. This low-sodium dish is perfect for those looking to enjoy a simple yet festive holiday meal.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 1 lemon, thinly sliced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the tilapia fillets on a baking sheet and drizzle with olive oil. Sprinkle with oregano, thyme, and black pepper. Top each fillet with a few lemon slices.
3. Arrange the asparagus around the tilapia on the same baking sheet. Drizzle with olive oil and season with black pepper.
4. Bake for 12-15 minutes, or until the tilapia is cooked through and the asparagus is tender and slightly crispy at the edges.
5. Serve the tilapia with the roasted asparagus and lemon slices.

herbs bring a fresh, aromatic quality to the fish, while the asparagus adds texture and nutrients. It’s a simple, low-sodium, and keto-friendly meal that is both light and filling, making it a perfect choice for a healthy festive lunch.

Tilapia with Cilantro-Lime Cauliflower Rice

This tilapia is served with a flavorful cilantro-lime cauliflower rice, offering a fresh and vibrant twist on a traditional holiday meal. The cauliflower rice is light and low in carbs, while the tilapia is seasoned with a zesty cilantro-lime mix. This dish is a wonderful way to enjoy a keto-friendly, low-sodium meal that’s both satisfying and packed with holiday flavors.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 lime, juiced
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tbsp fresh cilantro, chopped
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the tilapia fillets with olive oil, cumin, chili powder, lime juice, and black pepper. Place on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
3. While the fish bakes, heat a skillet over medium heat and sauté the cauliflower rice for 5-7 minutes until tender.
4. Stir in the chopped cilantro and a squeeze of lime juice, and season with black pepper to taste.
5. Serve the tilapia over the cilantro-lime cauliflower rice.

This tilapia with cilantro-lime cauliflower rice is a bright, refreshing, and healthy option for your holiday lunch. The zesty lime and cumin flavors bring the fish to life, while the cilantro-lime rice is a flavorful, low-carb alternative to traditional grains. This meal is low in sodium and rich in nutrients, making it an ideal dish for anyone looking to enjoy a healthy, keto-friendly holiday meal.

Tilapia with Roasted Cherry Tomato and Olive Relish

This tilapia is paired with a savory roasted cherry tomato and olive relish, which adds rich, Mediterranean flavors to the dish. The tangy tomatoes and briny olives complement the delicate fish, creating a perfect balance of tastes and textures. It’s a festive and low-sodium recipe that’s ideal for anyone following a keto diet, offering a flavorful meal with minimal preparation.

Ingredients:

• 4 tilapia fillets
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and chopped
• 1 tbsp red onion, finely chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic vinegar
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the tilapia fillets with olive oil and season with black pepper. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
3. While the tilapia bakes, prepare the relish. Place the halved cherry tomatoes, chopped olives, and red onion on a baking sheet. Drizzle with olive oil and balsamic vinegar, then roast in the oven for 15-20 minutes until the tomatoes are soft and slightly caramelized.
4. Once the relish is roasted, stir in the fresh basil.
5. Serve the tilapia topped with the roasted cherry tomato and olive relish.

This tilapia with roasted cherry tomato and olive relish is a flavorful Mediterranean-inspired dish that’s perfect for a holiday meal. The tangy, sweet tomatoes and briny olives bring out the best in the mild tilapia, creating a satisfying and savory meal. This low-sodium recipe is ideal for keto diets and offers a rich, festive flavor that’s both healthy and delicious.

Note: More recipes are coming soon!