Best Greek Roasted Tilapia Fillets Low Fat Recipes

Baked Mediterranean Tilapia image

Provided by bluehillnative

Categories Tilapia

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

4 tilapia fillets
3 large vidalia onions or 3 large other sweet onion, sliced 1/4-inch thick
4 medium tomatoes, sliced 1/4-inch thick
12 kalamata olives, chopped
4 tablespoons fresh basil, chopped or 2 tablespoons dried basil
8 garlic cloves, chopped
4 tablespoons olive oil
fresh ground black pepper

Steps:

Defrost tilapia and preheat oven to 375 degrees.
Peel and slice onions 1/4" thick, keeping the rings together. Transfer sliced onion with a pancake turner to a skillet. Saute onion in olive oil over medium heat, 2-3 minutes on each side, or until onions are translucent.
In a 13"x9"x2" roasting pan, arrange half of the onion slices to cover the bottom. Place fish on top of onions. Sprinkle olives, garlic, basil and pepper over the fish. Top with remaining onion slices and sliced tomatoes. Salt and pepper to taste.
Place pan with fish in center of oven, uncovered, and bake for 12-15 minutes, or until fish is opaque.

Greek Tilapia over Wilted Spinach image

Provided by Scott Anderson

Categories Fish

Time 25m

Number Of Ingredients 12

2 tilapia fillets (you can substitute haddock, cod or halibut)
8 sweet grape tomatoes, sliced
1 clove garlic, thinly sliced
1 Tbsp chopped fresh italian-leaf parsley
3 Tbsp fresh lime juice
2 large shallots, diced
1 Tbsp grapeseed oil
8 oz baby spinach
1/3 c wisconsin feta cheese, keep 1 tbsp reserved for garnish
pinch fresh ground black pepper
pinch fresh ground sea salt
1 tsp fresh lemon zest pieces

Steps:

1. Preheat oven 350F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
2. In a skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
3. To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, a few pieces of fresh lemon zest and sprinkle on reserved feta.