During my last trip to Sam’s Club, I picked up a large bag of frozen white fish fillets, individually frozen. I searched through Recipezaar.com for a fish recipe and came across this simple recipe for Greek Tilapia. Previously, I made a post on a recipe for Flounder Mediterranean, which I enjoyed tremendously. However, I had limited ingredients and time was also an issue. This Greek Tilapia recipe, on the other hand, only required about 30 minutes to prepare and cook.
I ran through the list of ingredients and made slight modifications to fit what I had in my kitchen. I used my white fish fillets instead of the tilapia fish. The recipe called for kalamata olives, but I didn’t have any in stock at the time. I would definitely add the olives the next time.
- 4 large fillets of white fish
- 3 tablespoons of lemon juice
- 1 scallion, chopped
- 12 button mushrooms, sliced
- 1 whole fresh tomato, diced
- 1 tsp dried oregano
- 1 tsp lemon pepper
- (kalamata olives, chopped)
- salt and pepper
- Preheat the oven to 425 degrees F
- Arrange the fillets in a baking dish. Sprinkle with the lemon juice, salt and pepper.
- Sprinkle the chopping scallions and mushroom slices (and olives) over the fish.
- Next, add the tomatoes.
- Finally, sprinkle with oregano.
- Bake for approximately 15 minutes, or until the fish flakes easily with a fork.
Here’s what it looked like before entering the oven!
After 15 minutes of baking…
Now, it’s ready to be served. I recommend serving it with some couscous or wheat grain rice for the whole Greek theme. However, I had to settle with just some white rice. Either way, the fish was delicious! I really wished I had some olives, because the olives would have given it a little something extra. I think the best part is that it took me about half an hour.
(If you enjoy this recipe, you’ll also like the Flounder Mediterranean.)