Here is another dish in the Mediterranean series, my Mediterranean Tilapia. I was going to grill them in packets but unfortunately it was raining the night that I made them so I had to put them in the oven. They still came out excellent. Tilapia is such a versatile fish that goes with most flavor combinations. I like cooking with these Mediterranean flavors, lemon, olive oil, garlic, capers, olives, all such wonderful flavors and textures. If you want to get the recipe, keep reading!
5 tilapia fillets
1 large scallion, sliced thinly
1 cup black pitted olives, roughly chopped
4-6 cloves of garlic, chopped
2 tbsp. capers, roughly chopped
4 tbsp. parsley, chopped, divided
1 heaping tbsp. Dijon mustard
1 small red pepper, cut into thin strips
3 tbsp. Lemon flavored extra virgin olive oil or regular olive oil
Juice of 1 lemon plus extra lemons sliced thinly to lay on top of the fish. (see picture above)
salt and pepper, to taste.
In a large glass measuring cup or bowl add 2 tbsp.of the parsley and the rest of the ingredients except the fish, the red pepper slices and extra lemon slices. Combine the mixture well. Let stand for about 20 minutes so the flavors can meld together.
Preheat oven to 350 degrees. Lay the fish in a baking dish coated with cooking spray. Spoon the mixture over the fish and pat it down so it stays on top of the fillets. Place a lemon slice on each end of the fish and 3 red pepper slices in between. Dot each lemon slice with a tiny chopped up piece of red pepper. Place in a preheated oven and cook for 10-15 minutes until fish is just about done. Turn up the oven to broil and place under the broiler for an additional 5 minutes. Watch this carefully so the fish won’t burn. Remove from oven and garnish with the rest of the parsley. Serve.