A new take on a favorite, Greek roasted tilapia

The recipe calls for reduced fat feta, I substituted fat-free feta which I find is relatively easy to find in my area. I also leave out the salt suggested.

Tilapia is a favorite of mine, especially when I want to make a relatively quick, healthy meal. So I’m always looking for new ways to prepare it. I have several you can check out on my recipe page.

My Greek roasted tilapia ready to go in the oven.
My Greek roasted tilapia ready to go in the oven.

Recently, I came across this recipe for Greek Roasted Tilapia in People magazine. Here’s a version that looks very close on Food.com (I can;t find People recipes online, they must be behind a pay wall).

The recipe calls for reduced fat feta, I substituted fat-free feta which I find is relatively easy to find in my area. I also leave out the salt suggested. The recipe is for half a pound of tilapia. Other ingredients are parsley, garlic, tomatoes and black pepper along with olive oil, so it’s pretty basic.

When I tried it, I had a pound and a quarter so had to multiple out the amount of ingredients. I didn’t have enough tomatoes to do that, so mine turned out a bit dried than I would like. My wife, who eats everything drier and more well-done than I do, loved it just the way it was, so your choice on how many tomatoes you use.

The ingredients you need for Greek roasted tilapia.
The ingredients you need for Greek roasted tilapia.

I also added some lemon juice after it was cooked, again to juice it up a bit. Try it and let me know what you think.

John

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