Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Baked Tilapia with Olive Tapenade and Mediterranean Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Greek Baked Tilapia is a flavorful and healthy seafood dish featuring tender tilapia filets rubbed with aromatic spices and olive oil, pan-seared for a crisp exterior, then baked to flaky perfection. Topped with a vibrant olive tapenade and served alongside a fresh Mediterranean cucumber and tomato salad, this recipe delivers a delicious balance of savory, tangy, and fresh flavors that epitomize Greek cuisine.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Tilapia and Seasoning

  • 4 tilapia filets
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lemon, 1/2 sliced and 1/2 juiced

Olive Tapenade

  • 1/4 cup kalamata olives, sliced in half
  • 1/4 cup sun-dried tomatoes, diced
  • 1/4 cup toasted pine nuts
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped

Mediterranean Salad

  • 1/2 English cucumber, diced
  • 1 cup cherry tomatoes, cut in half
  • 2 tablespoons parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 green onions, chopped
  • 2 tablespoons olive oil

Instructions

  1. Preheat and Prepare Spice Mix: Preheat your oven to 425°F (220°C). In a small bowl, combine the smoked paprika, oregano, salt, and black pepper thoroughly to create the spice rub for the tilapia.
  2. Season and Sear Tilapia: Rub both sides of each tilapia filet with 2 tablespoons of olive oil. Then, evenly coat the fish with the prepared spice mixture. Heat 1 tablespoon olive oil in a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the tilapia filets and sear each side for 1-2 minutes until lightly browned, developing a flavorful crust.
  3. Add Lemon and Bake: Drizzle the juice from half the lemon over the seared tilapia, then place the lemon slices on top of each filet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the fish flakes easily with a fork, indicating it is cooked through.
  4. Make Olive Tapenade: While the fish bakes, combine the kalamata olives, sun-dried tomatoes, toasted pine nuts, crumbled feta cheese, and chopped parsley in a medium bowl. Stir to mix well and set aside.
  5. Prepare Mediterranean Salad: In another bowl, mix the diced cucumber, halved cherry tomatoes, parsley, crumbled feta, and chopped green onions. Drizzle with olive oil and squeeze the remaining half of the lemon over the salad. Toss to combine and set aside.
  6. Serve: Once the tilapia is baked, transfer the filets to a serving platter. Spread the olive tapenade over the fish evenly. Serve alongside the fresh Mediterranean salad and garnish with additional lemon wedges if desired.

Notes

  • Store leftover tilapia in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the fish slowly at a low temperature of 275°F (135°C) in the oven for about 15 minutes until it reaches an internal temperature of 125°F to 130°F, preventing dryness.
  • For freezing, cool the tilapia completely and wrap in parchment or wax paper, then place in a ziplock bag. Freeze up to 3 months. Freeze the olive tapenade separately and add fresh when serving. Thaw the fish overnight in the refrigerator before reheating gently.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://recipesvibe.com/greek-baked-tilapia-with-olive-tapenade-and-mediterranean-salad-recipe/