Greek Tilapia
“While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this.” —Sally Burrell, Idaho Falls, Idaho
| Servings | Prep Time | Cook Time |
| 4servings | 30minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 10minutes |
Ingredients
- 4 tilapia fillets 4 ounces each
- 4 tsp butter
- 1 large egg
- 3/4 cup crumbled tomato and basil feta cheese
- 1/4 cup fat-free milk
- 1/4 tsp cayenne pepper
- 1 large tomato seeded and chopped
- 1/4 cup chopped ripe olives
- 1/4 cup pine nuts toasted
- 1 tbsp minced fresh parsley
- 1 tbsp lemon juice
- 1/8 tsp pepper
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a large cast-iron or other ovenproof skillet, brown fish in butter.
- In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.
- In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.
Recipe Notes
Nutrition Facts
1 fillet: 279 calories, 16g fat (6g saturated fat), 123mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 2g fibre), 29g protein.
