Greek Baked Tilapia Recipe (one sheet pan)

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tomatoes, chopped into 1 inch pieces

1 bell pepper, cut into 1 inch pieces

1 small-medium zucchini, cut into quarters

1/2 small red onion, sliced thin

10 baby potatoes, quartered

2 tbsp olive oil

1 tsp salt

1/2 tsp pepper

4 BAP certified tilapia filets (if frozen make sure they're defrosted)

1/2 cup olive oil

1/2 tbsp dried oregano

1/2 tsp salt

1/4 tsp pepper

juice of one lemon

1/2 tbsp red wine vinegar

2 small garlic cloves, pressed

1/2 cup crumbled feta cheese

1/3 cup diced mixed olives

tzatziki for serving if desired (use our delicious tzatziki recipe)

Directions

Preheat the oven to 400F. To a parchment-line baking sheet add chopped tomatoes, sliced peppers, chopped zucchini, sliced onion, chopped baby potatoes, sliced garlic cloves, olive oil, salt and pepper. Toss together to make sure everything is coated with the olive oil and roast for 18-20 minutes or until the potatoes are tender.

Remove the baking sheet from the oven and add the tilapia filets to the pan, placing each one on top of the vegetables. Drizzle the Greek dressing over each of the tilapia filets, keeping a few tablespoons of the dressing aside for finishing the dish.

Put the baking sheet back in the oven and bake for an additional 8-10 minutes or until the fish flakes easily with a fork and is done.

Once the tilapia is done, sprinkle the crumbled feta and diced olives over the entire pan and drizzle the tilapia with the leftover dressing. Serve each piece of tilapia along with the roasted vegetables and tzatziki on the side.

Nutrition

• Calories: 679 kcal
• Total Fat: 43 g
• Saturated Fat: 8.8 g
• Unsaturated Fat: 32.1 g
• Cholesterol: 74.7 mg
• Sodium: 1218.5 mg
• Total Carbohydrate: 48.2 g
• Dietary Fiber: 6 g
• Total Sugars: 7.3 g
• Protein: 33.2 g