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Greek Tilapia

Greek Tilapia
While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho
6 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 6 tilapia fillets (4 ounces each)
  • 4 teaspoons butter
  • 1 egg
  • 1 cup (4 ounces) crumbled tomato and basil feta cheese
  • 1/3 cup fat-free milk
  • 1/4 teaspoon cayenne pepper
  • 1 large tomato, seeded and chopped
  • 1/4 cup chopped ripe olives
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, brown fish in butter in batches. Transfer to a
  • 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  • In a small bowl, combine the egg, cheese, milk and cayenne; spoon
  • over fish. Sprinkle with tomato, olives and pine nuts. Bake,
  • uncovered, at 425° for 10-15 minutes or until fish flakes easily
  • with a fork.
  • In a small bowl, combine the parsley, lemon juice and pepper; drizzle
  • over fish. Yield: 6 servings.
Nutrition Facts: 1 fillet equals 224 calories,
© Taste of Home 2013

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Greek Tilapia (continued)

Nutrition Facts: 11 g fat (5 g saturated fat), 107 mg cholesterol, 306 mg sodium, 4 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013