Ingredients:

  • 4 Tilapia Fillets (approx. 6 oz each)
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Dried Oregano, divided
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 5 cups Cherry or Grape Tomatoes, halved
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 medium Red Onion, thinly sliced
  • 1 Tbsp Capers (drained)
  • 3 cloves Garlic, minced
  • 1 whole Fresh Lemon (zest of the whole, juice of half)
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the halved tomatoes, sliced red onion, olives, capers, and minced garlic. Add 1 tablespoon of the olive oil, the lemon zest, 1/2 teaspoon of oregano, and a pinch of salt and pepper. Toss gently to coat everything well.
  3. Pat the tilapia fillets thoroughly dry with paper towels. In a small bowl, combine the remaining 1 tablespoon of olive oil, the remaining 1/2 teaspoon of oregano, and a generous pinch of salt and pepper. Brush the seasoned oil mixture over both sides of the tilapia fillets.
  4. Place the seasoned tilapia fillets on one side of the prepared baking sheet. Scatter the prepared Mediterranean topping mixture around the fillets.
  5. Bake for 8 minutes. Sprinkle the crumbled feta cheese evenly over the vegetables (not directly on the fish). Return the pan to the oven and continue baking for another 7–10 minutes, or until the tilapia is opaque, flakes easily, and reaches an internal temperature of 145°F (63°C).
  6. Remove the pan from the oven. Squeeze the juice from the reserved half lemon over the fish and roasted vegetables. Garnish generously with fresh chopped parsley and serve immediately, spooning the pan juices over each fillet.