Ingredients
4 tilapia fillets (5–6 ounces each)
2 lemons (sliced, 1 for juice)
6 garlic cloves (minced)
2 tablespoons olive oil
1 pint cherry tomatoes
1 medium zucchini (halved)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Sprig of fresh oregano (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C)
Line a large baking sheet with parchment paper or foil
Place tilapia fillets on the sheet pan
Drizzle olive oil over fillets and season with half the salt, pepper, oregano, and minced garlic
Top each fillet with 1–2 lemon slices
Arrange cherry tomatoes and zucchini slices around the fish
Sprinkle remaining garlic, oregano, salt, and pepper over the vegetables
Drizzle additional lemon juice on the fish and vegetables
Bake for 12–15 minutes, or until the tilapia flakes easily and the vegetables are tender
Garnish with fresh oregano (if using) before serving
Notes
For extra flavor, marinate the tilapia in a mixture of lemon juice, garlic, and oregano for 15–30 minutes before baking.
Use frozen tilapia that’s thawed completely before use.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Healthier Choice
Nutrition
- Serving Size: 1 fillet per serving with accompanying vegetables
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg