Greek Baked Tilapia

Name: Greek Baked Tilapia
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tilapia (filets); 3 tablespoons olive oil (divided); 1 teaspoon smoked paprika; 1 teaspoon oregano; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 lemon (1/2 sliced and 1/2 juiced); 1/4 cup kalamata olives (sliced in half); 1/4 cup sun-dried tomatoes (diced); 1/4 cup toasted pine nuts; 1/4 cup feta cheese (crumbled); 2 tablespoons fresh parsley (chopped); 1/2 english cucumber (diced); 1 cup cherry tomatoes (cut in half); 2 tablespoons parsley (chopped); 1/4 cup feta cheese (crumbled); 2 green onions (chopped); 2 tablespoons olive oil

My Greek Baked Tilapia is perfect for Lent, Easter or for an easy weeknight meal that the whole family will enjoy. Tilapia is rubbed with olive oil, smoked paprika and oregano before being browned in a skillet. Lemon juice is then drizzled over the tilapia and baked in the oven until flaky. The tilapia is finished off with an olive tapenade and served with a Mediterranean chopped salad.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories481

Ingredients

4 servings

4 tilapia (filets)
3 tablespoons olive oil (divided)
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lemon (1/2 sliced and 1/2 juiced)

For the olive tapenade:

1/4 cup kalamata olives (sliced in half)
1/4 cup sun-dried tomatoes (diced)
1/4 cup toasted pine nuts
1/4 cup feta cheese (crumbled)
2 tablespoons fresh parsley (chopped)

For the salad:

1/2 english cucumber (diced)
1 cup cherry tomatoes (cut in half)
2 tablespoons parsley (chopped)
1/4 cup feta cheese (crumbled)
2 green onions (chopped)
2 tablespoons olive oil

Method

1
Preheat the oven to 425 derees F. In a small mixing bowl combine the oregano, paprika, salt and pepper and mix.
2
Rub each tilapia filet with 2 tablepsoons olive oil on both sides and then rub with the spice mixture. In a large cast-iron or other ovenproof skillet heat 1 tablespoons olive oil. Add the tilapia filets to the skillet and brown each side for 1-2 minutes.
3
Drizzle the half of the lemon over the tilapia and place the slices on each of the fish filets.
4
Bake the tilapia filets at 425° until fish begins to flake easily with a fork about 10-15 minutes.
5
In a medium bowl combine the kalamata olives, sun-dried tomatoes, pine nuts, feta cheese and parsley and mix well. Set aside.
6
In a medium bowl combine the cucumber, tomatoes, parsley, feta cheese and green onions, Drizzle with olive oil and a squeeze of lemon juice and stir well. Set aside.
7
Once the tilapia is done cooking place on a platter and spread the olive tapenade over the tilapia. Serve with lemon wedges and the Mediterranean chopped salad.

Notes

Store the leftover fish in an airtight container for up to 3 days. Reheating: When you are ready to reheat the tilapia you will want to do so low and slow to make sure it doesn’t dry out. It is best to reheat it slowly, at a low temperature. Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. Freeze: To freezer tilapia you will want to cool it completely. I would not freeze with the olive tapenade and instead create that once you are ready to eat the seafood. Wrap the tilapia in parchment or wax paper and place in a ziplock bag. Put in the freezer for storage. It will keep for up to 3 month. To re-heat the fish remove the and place in fridge overnight. Warm in a hot oven or in the microwave.