Just some spices and minced garlic gives plain tilapia a Mediterranean twist. Enjoy with a Mediterranean-inspired salad for a simple, healthy dinner. Smarts: Baking tilapia covered in foil ensures a juicy, tender bite.
Quinoa - This makes enough for Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
For fish | Garlic / Lemon - Prep as directed. (Can be done up to 3 days ahead)
Make dressing - If prepping right before cooking, get fish prepped and in the oven first before returning to this and next prep step. Whisk together red wine vinegar, mustard, maple syrup, and oregano with cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
For salad | Carrots / Olives - Prep as directed. (Can be done up to 5 days ahead)
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Place fillets onto a sheet pan. Sprinkle with paprika, oregano, minced garlic, and some salt and pepper. Cover sheet pan tightly with foil and bake in the oven for 10 to 12 minutes.
A few minutes before fish is done, toss dressing with baby spinach, carrots, olives, and feta.
Serve fish with lemon wedges and salad and quinoa (remember to save half for tomorrow) on the side.