March 10, 2010

Mediterranean Tilapia

This is a quickie post, since I am totally wiped out from spinning. There are a cadre of delicious recipes on, and I just love reading the reviews from other people. It helps with picking which recipe to use, and often there are tips for improving a recipe. The reviews of this recipe gave a great suggestion of baking the topping on the fish and that made it just perfect.

Mediterranean Tilapia
adapted from

6 TBS sun-dried tomatoes packed in oil, drained and chopped
2 TBS capers, drained
2 tilapia fillets
2 TBS oil from the jar of sun-dried tomatoes
1 TBS lemon juice
4 TBS kalamata olives, pitted and chopped
Feta cheese, optional

Preheat the oven to 375. In a small bowl, stir together the sun-dried tomatoes, olives, capers and feta, if using. Set aside.

Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice. Spread topping over fish, and bake for 10-20 minutes, until fish flakes with a fork.

Check after 10 minutes, so as not to overcook, or the fish may be dry.