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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Greek Tilapia is perfect for Lent, Easter or a healthy, family friendly weeknight meal.
To add flavor to this traditionally mild-flavored white fish, each fillet is rubbed with olive oil, smoked paprika and oregano, drizzled with lemon and browned in a skillet. Once browned, the fish is baked in the oven until light and flakey and finished with an olive tapenade and Mediterranean chopped salad on the side, creating big flavor in every bite.
Greek Tilapia
- Cook time:
- 20min
- Prep time:
- 10min
- Total time:
- 30min
- Servings:
- 3-4
Ingredients
For the Tilapia
- 4 tilapia fillets
- 3 Tbsp. olive oil, divided
- 1 tsp. smoked paprika
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 lemon, 1/2 sliced and 1/2 juiced
For the Olive Tapenade
- 1/4 cup Kalamata olives, halved
- 1/4 cup Heinen's sun-dried tomatoes, diced
- 1/4 cup toasted pine nuts
- 1/4 cup feta cheese, crumbled
- 2 Tbsp. fresh parsley, chopped
For the Chopped Mediterranean Salad
- 1/2 English cucumber, diced
- 1 cup of cherry tomatoes, halved
- 2 Tbsp. parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 green onions, chopped
- 2 Tbsp. olive oil
Instructions
- Preheat the oven to 425˚F.
- In a small mixing bowl, combine the oregano, paprika, salt and pepper. Mix well.
- Rub each tilapia fillet on both sides with 2 Tbsp. of olive oil, then rub with the spice mixture.
- In a large cast-iron or oven-proof skillet, heat 1 Tbsp. of olive oil. Add the tilapia fillets and brown each side for 1-2 minutes.
- Squeeze half of a lemon over the tilapia and place the slices on each of the fillets.
- Bake the tilapia fillets at 425°F until the fish begins to flake easily with a fork, about 10-15 minutes.
- To make the olive tapenade, combine the Kalamata olives, sun-dried tomatoes, pine nuts, feta cheese and parsley in a medium-size bowl. Mix well and set aside.
- To make the Mediterranean chopped salad, combine the cucumber, tomatoes, parsley, feta cheese and green onions, in a medium-size bowl. Drizzle with olive oil and a squeeze of lemon juice. Stir well and set aside.
- Once the tilapia is done cooking, place the fillets on a platter and spread the olive tapenade over top. Serve with lemon wedges and the Mediterranean chopped salad.
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