Mediterranean Tilapia

Mediterranean Tilapia.jpg

What can I say? I’m a sucker for mediterranean flavors. Anything mediterranean, really….it’s on my bucket list to see Greece, and I daydream about the fresh fish and bold flavors I’d find there. But in the meantime, I’m so glad I can whip something up in the kitchen in a half hour or so!

This dish is simple, flavorful, healthy and easy on the budget! You could go with another type of fish here, but honestly, Tilapia is where it’s at for the ol’ pocketbook ( at least it is around my neck of the woods). Plus, it bakes quickly and evenly, saving a little time!

Another time saver you can employ here is buying pre-sliced olives and onions. I tend to want to shred my own carrots, so I can get my “ribbons” how I want them! Same with the zucchini — I want to determine how thick the slices are myself. But if you can find it pre-sliced and it’s what you want, then I say go for it! Time is money, honey!

AIP Alternative: Omit the tomatoes

Yield: 4

Mediterranean Tilapia

prep time: 15 Mcook time: 13 Mtotal time: 28 M
A zesty weeknight dinner in under 30 minutes!


Lemon Herb Vinaigrette
  • 4 tbsp olive oil
  • 4 tbsp lemon
  • 1 tbsp coconut vinegar
  • 1/2 tsp sea salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 lb Tilapia fillets
  • 1 tsp sea salt
  • 6 tbsp Lemon Herb Vinaigrette
  • 1 tsp capers
  • 1/2 tsp olive oil
  • 2 Zucchini, quartered
  • 1/4 purple onion, thinly sliced into “moons”
  • 1/2 large carrot, shredded
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup green olives, sliced
  • 5 heirloom tomatoes, halved (optional)
  • 1/4 cup fresh parsley, chopped
  • 5 fresh basil leaves, chopped
  • Lemon Herb Vinaigrette


How to cook Mediterranean Tilapia

For the Vinaigrette
  1. Combine all ingredients in a jar.
  2. Close the lid and shake vigorously.
For the Tilapia
  1. Preheat oven to 400 degrees.
  2. Use the olive oil to “grease” a glass baking dish.
  3. Place the tilapia in the baking and season with the salt.
  4. Drizzle with the 6 tablespoons of vinaigrette.
  5. Top the filets with the capers.
  6. Place the fish in the oven and bake for 10-13 minutes or until it begins to flake.
  7. While the fish is baking, prepare the salad.
For the Salad
  1. Combine all vegetables in a large bowl, and toss with the remaining vinaigrette.
Created using The Recipes Generator