Tilapia is admittedly not my favorite fish, but it’s affordable, and when topped with the right thing it can be pretty darn good. This was a little experiment in discovering my love for the flaky white fish.
Mediterranean Stuffed Tilapia
- 1 tilapia filet
- 2 sundried tomatoes, sliced thin
- 1 oz feta (I used fat free, but you can use any kind)
- salt and pepper to taste
- pine nuts (optional)
Broil the tilapa filet on high for two minutes. Remove from the oven and cut in half vertically. With the mostly cooked side of one half facing upward, top with the sundried tomatoes, feta cheese and the optional pine nuts. Place the other half of the tilapia on top, with the mostly cooked side down. This way the partially cooked sides of the fish are on the inside, helping to ensure thorough cooking. Season with salt and pepper, then broil the fish for 5 to 8 minutes longer, until the it’s cooked on all sides and the feta begins to melt. Serve with a simple vegetable on the side for a super healthy and relatively quick weeknight meal!
Note: The quantities above serve 1 person. I usually make a similar dish for my husband on the nights I make this, but his is made with chicken and bleu cheese, that recipe coming soon.