This is a recipe comes straight out of my mothers kitchen.
A few weeks ago I saw some beautiful tilapia at the grocery store and I just could not get this recipe out of my head. As a kid fish wasn't my favorite food but if cooked just right, it was delicious. I guess I can credit my absolute love for fish as an adult to this recipe. The secret? Feta cheese. There is part of me that will always belong in Wisconsin for one reason, cheese. I LOVE CHEESE! Cheesy I know... (did you like that pun?). Even if you don't enjoy fish you can enjoy the melted feta flavored topping.
Greek Style Topped Tilapia
What you need:
- 3 pieces of Tilapia
- 1 onion, chopped
- 2 Tablespoons minced garlic
- 8 Roma tomatoes
- 1/2 cup pitted Kalamata Olives, roughly chopped
- 3 Tablespoons dried fennel
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons capers
- 1 Tablespoon oregano
- 3 ounces feta, crumbled
- 2 Tablespoons olive oil, divided
Preheat oven to 350 degrees. Add 1 tablespoon oil to a large skillet. Add onion and cook until very soft over medium low heat. Add garlic and cook for a few minutes. Stir in chopped tomatoes, olives, fennel, salt, pepper, capers, and oregano. Occasionally stir and cook for about 5 minutes. Remove from heat and mix in feta cheese (be generous!). Place fillets in a greased (with remaining olive oil) baking pan. Spoon tomato mixture over fillets. Bake uncovered for about 20 minutes. Enjoy.
I also made a salad with romaine lettuce, cherry tomatoes, roasted red peppers, olives, red bell pepper, and some leftover feta. I topped it with olive oil and balsamic vinegar.
Yes, this is what it looks like when we have dinner...
After dinner we had to run a few errands before my mom's wedding this weekend. Since we were going to St. Paul, I convinced Damian to stop at Cow Bella, a new gelato place on Grand Ave. You can read Carly's review on it here. She wasn't kidding, so good! Of course I had to try the fig and goat cheese flavor! It was good but couldn't beat the pineapple basil.
This is mine: half pineapple basil, half salted caramel
Damian's: half pineapple basil, half Rooibus (red tea)