Bruschetta Tilapia (Fish) Recipe

(Here is a sneak peak recipe from my upcoming healthy e-cookbook)

I don’t know about you, but I TOTALLY over-indulged on heavy, comfort foods over the holidays. I’m talking Klump-style over-indulged.

So we’re gonna be keeping it a lil light around here over the next few weeks. Now if you see a chocolate french silk pie recipe pop up, don’t judge me okay. We all have our weaknesses.

I made this bruschetta tilapia for dinner last week(served it up  with some bangin’ couscous and mixed salad greens) and we really enjoyed it. I’m trying to incorporate more fish into our diets and the mild taste of tilapia was perfect.

bruschetta tilapia fish recipe

The fresh tomatoes, bold basil, savory garlic, and vermont cheese are such an amazing foursome! This meal was light, fresh, and filling. Best of all, it was healthy and easy to make.

You can drain off the juice created by the tomatoes if you want to but I used it as a salad dressing on my salad.

Alternative Method: You can also pan fry the fish and then top with the tomato basil. Sprinkle on the cheese and pop it into the broiler until the cheese is melted.  This will taste fresher since the tomatoes won’t have the roasted  taste and will still be a little cold. Both methods are yummy! I can’t wait to try this grilled in foil packets this summer!

Watch me make this bruschetta tilapia from start to finish! 

bruschetta tilapia fish recipe

4.9 from 19 reviews
Bruschetta Tilapia (Fish) Recipe
Prep time
Cook time
Total time
Tender tilapia fillets topped with fresh, homemade bruschetta and vermont cheddar cheese, Easy, fast, and healthy dinner recipe!
Serves: 4
  • 2 tablespoons Light tasting, extra virgin olive oil, divided
  • 4 tilapia fillets, thawed
  • Juice of ½ lemon
  • salt & pepper
  • 1 pint cherry tomatoes, diced
  • 8-10 basil leaves, chopped
  • 3 cloves garlic, minced
  • 1 cup Vermont cheddar cheese (can use more)
  1. Brush casserole dish with 1 tablespoon of olive oil.
  2. Place fillets in the dish
  3. Drizzle fillets with lemon juice
  4. Sprinkle fillets with salt & pepper
  5. Refrigerate until ready to bake
  6. Add tomatoes, basil and garlic to a bowl
  7. Add in 1 tablespoon olive oil (can more if needed)
  8. Sprinkle with salt and pepper to taste
  9. Refrigerate for at least an hour (overnight for maximum flavor)
  10. Preheat oven to 350
  11. Top fillets with tomato basil mixture
  12. Bake for 20-25 minutes or until fish is flaky and tender
  13. Remove from oven, sprinkle fish with cheese.
  14. Place back into the oven just until cheese has melted.
  15. Serve hot!
TIPS Use only fresh basil. Dried basil is just not the same. Have fun and use a mix of tomatoes if desired (sun dried tomatoes anyone?) Use a variety of light cheeses for more flavor (parmesan, white cheddar, mozzarella) Add a splash of balsamic vinegar if desired.


  1. Jamele says

    Had the Bruschetta tilapia for dinner last night with spinach salad on the side and it was so good. Very healthy =)… Trying to see wats for dinner tonight =)….

  2. Sandy says

    Im going to try to make this and use coho salmon. I bet that would taste great. I thought halibut would be good also.

  3. Courtney says

    I cooked this recipe and it was delicious!!!! Thank you. Can’t wait to try something else from your blog. I am going to order your books soon.

  4. Mimi says

    I made this last week and it was delicious!! Just like Chantel, I made enough for the whole week and just changed up the sides between rice, potatoes and coucous along with some type of veggies or salad!

  5. Chantel says

    Omg I made this and it was soooooo good . I had it for lunch and dinner for like a week and I added bread one day. Rice , I just mixed and matched because I loved it that much. Tilapia and catfish are my all time fav fish. Thanks for the recipe

  6. Belinda says

    I made this last nigt and OMG… I stood over the stove eating almost a whole filet before it totally cooled off. I had made tilapia before and it never taste even average so I swore it off totally. When I saw this recipe, I said I would give it a try because everything else I’ve made on this site was great. I could not find fresh basil so I used tarragon instead which I read was similar,added chopped onion, used canned diced tomatoes instead of cherry tomatoes and added three cheese blend with the vermont cheese, best fish I’ve ever eaten. Thanks Monique..

  7. Elisha says

    One of me absolute favorite recipes in the world!!! Thanks Monique from the bottom of my heart. I’m cooking this as I type!!!

  8. Tootie says

    Made this for dinner tonight (09/05/12) and my boyfriend and I enjoyed it. I was almost like eating pizza fish. It was EZ, quick, and inexpensive. I added some sun dried tomatoes and I used balsamic vinger. I think next time I will use just olive oil and fresh garlic. I did not feel like making frech garlic so I I served it with shrimp, yellow rice, and okra. Last week i made your Grandma Barb’s Baked BBQ Chicken. I also suggested to my co-worker to check out your site because she wanted to make a dish for Labor Day. As I returned to work from a 4-day weekend she told me the family LOVED your Grilled Honey Teriyaki BBQ Chicken. Her mother added a little brandy to it, but overall they enjoyed it.

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