25536 Greek Tilapia 40 mins 10 mins 4-6 servings Tue May 26 13:43:18 -0700 2009 Tue May 26 13:48:05 -0700 2009 Easy Greek User http://www.chow.com/recipes/25536 Tue, 26 May 2009 20:48:05 GMT This recipe is a week night favorite. Serve with a crusty bread for soaking up the sauce and a salad–your family will love it and you will love how easy it is to make. The mediterranean flavors work well with almost any firm, white fish.

]]>
  • Cover the bottom of a glass baking dish (big enough for your filets to lie flat) with a coating of extra virgin olive oil.
  • Lay the tilapia filets on top of the olive oil, making sure they do not overlap.
  • Season the filets with salt and pepper.
  • Spread the top of each filet with a generous coating of pesto.
  • Cut the tomatoes into 1-inch cubes and spread throughout the dish.
  • Crumble the feta cheese over the top of the tomatoes and fish. You can add the olives here if you choose to add them.
  • Cover all with a generous coating of olive oil (until the fish is almost covered).
  • Bake uncovered at 325 degrees for approximately 20-30 minutes (depending on the thickness of your fish filets). You want the fish to be flaky and the tomatoes to have cooked down a bit, but they will rmain firm. The recipe will make quite a bit of liquid, as the tomato juices, the olive oil and the fish juices come together to make an incredible sauce for dipping.
    • ]]>     http://www.chow.com bamagal5137 50 Main 4–6 tilapia filets

    ]]>     extra virgin olive oil

    ]]>     1 jar prepared pesto (fresh can be used as well)

    ]]>     1 8 oz package of feta cheese

    ]]>     1–1.25 lbs roma tomatoes, cur into one-inch cubes

    ]]>     1 tsp salt

    ]]>     freshly ground pepper, to taste

    ]]>     sliced black olives (optional)

    ]]>     6623 tilapia 286 greek 17123 feta cheese