Roasted Greek Tilapia with Garlic Tahini Sauce
and cucumber, tomato, and olive salad

Name: Roasted Greek Tilapia with Garlic Tahini Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Oregano, dried; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 1/2 lbs Tilapia; 1 Tbsp Oil, olive; 1 Lemons, wedges; 2 cloves Garlic, chopped; 6 leaves Mint, finely chopped; 1/4 cup Tahini; 1 tsp Lemon juice; 1/4 Onions, medium red, diced; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 1 cup Olives, any pre-sliced variety; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive; 5 oz Baby spinach

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Roasted Greek Tilapia with Garlic Tahini Sauce

This Greek-inspired meal features a lightly seasoned fish topped with a bold, lemony, tahini-based sauce. Enjoy it with spinach salad that is tossed with cucumbers, tomatoes, and olives.

Ingredients

Metric

Servings:

Roasted Greek Tilapia:

Oregano, dried - 1 tsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Tilapia - 1 1/2 lbs
Oil, olive - 1 Tbsp
Lemons - 1 , wedges

Garlic Tahini Sauce:

Garlic - 2 cloves , chopped
Mint - 6 leaves , finely chopped
Tahini - 1/4 cup
Lemon juice - 1 tsp

Cucumber, Tomato, and Olive Salad:

Onions, medium red - 1/4 , diced
Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Olives, any pre-sliced variety - 1 cup
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp
Baby spinach - 5 oz

Prep

Make seasoning for fish - (If prepping right before cooking, get oven heating before continuing with prep.) Combine oregano, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mint - Chop mint. (Can be done up to 3 days ahead)
Make garlic tahini sauce - Combine garlic, mint, tahini, and lemon juice. (Can be done up to 3 days ahead)
Fish - Rinse and pat dry. Place in a baking dish and drizzle olive oil (portion for tilapia) over top. Sprinkle seasoning over fish.
Lemons / Tomatoes / Cucumbers - Prep as directed. Store lemon wedges in one container. Combine tomatoes and cucumbers in another container.
Make salad - Combine tomatoes, cucumbers, olives, onions, vinegar, and olive oil (portion for salad). Season with some salt and pepper.

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Make

Heat oven to 425F / 218C.
Transfer baking dish with fish to heated oven. Bake until fish flakes easily with a fork, 10 to 15 minutes (depending on thickness).
When fish is nearly finished cooking, whisk sauce. Taste sauce and add some more lemon juice, salt, or pepper.
Toss cucumber and tomato mixture (including any liquid that has accumulated - this will serve as dressing for the salad) with baby spinach.
Squeeze half the lemon wedges over the fish. Serve fish with sauce on top and salad and extra lemon wedges on the side. Enjoy!

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Roasted Greek Tilapia with Garlic Tahini Sauce and cucumber, tomato, and olive salad