"There's something magical that happens when you combine tilapia with bright Mediterranean flavors: suddenly this fish transforms into a meal everyone wants seconds of! I've been making spins on this baked tilapia recipe for years. Everyone loves it so much that Alex and I published a variation of the recipe in our latest cookbook. The tender, flaky fish gets covered in a zesty lemon garlic sauce, nestled with burst cherry tomatoes, savory seasonings, and melty chunks of feta cheese."
"To be honest, when I'm meal planning the idea "baked fish" never feels that exciting. But this baked tilapia recipe? The zing of the lemon, melty feta and tomatoes, and briny pop of capers make it irresistibly fresh. I've tested this recipe countless times, and every ingredient plays a crucial role: Fresh tilapia fillets form the protein base. I always look for firm, white fillets that smell fresh, never fishy. If you're following sustainable seafood guidelines, look for tilapia from Peru or Ecuador."
Combining tilapia with Mediterranean flavors—lemon-garlic sauce, cherry tomatoes, feta, and capers—creates a zesty, flaky baked fish ready in 30 minutes. Firm white tilapia fillets work best; choose fresh-smelling fish and consider Peru or Ecuador sourcing for sustainability. Roast cherry or grape tomatoes to create a natural sauce while they hold shape. Crumbled feta adds tang and creaminess; use a 4-ounce block for best texture or omit for dairy-free. The dish suits weeknight dinners and entertaining, offering bright, savory, and satisfying Mediterranean flavors. Capers bring a briny pop and lemon adds bright zing that balances the mild fish.
Read at A Couple Cooks
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