Mediterranean Tilapia

Yield: 2 servings (serving size: 1 fillet and about 3/4 cup vegetables)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 9.1g
  • Saturated fat: 2.6g
  • Protein: 35g
  • Carbohydrate: 9.5g
  • Cholesterol: 90mg
  • Iron: 1.4mg
  • Sodium: 833mg
  • Calories from fat: 31%
  • Fiber: 2.3g
  • Calcium: 109mg


  • 2/3 cup thinly sliced zucchini
  • Cooking spray
  • 2 (6-ounce) tilapia fillets
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced yellow bell pepper
  • 1/4 cup thinly sliced red onion
  • 2 teaspoons olive oil
  • 2 tablespoons crumbled feta cheese with basil and sun-dried tomatoes
  • 4 thin lemon slices


  1. Preheat oven to 450°.
  2. Arrange zucchini slices in an 11 x 7-inch baking dish coated with cooking spray. Place fish over zucchini; sprinkle fish evenly with oregano and next 4 ingredients. Arrange bell peppers and onion over fish; drizzle with oil. Top with cheese and lemon slices.
  3. Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork.
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