My Greek Baked Tilapia is perfect for Lent, Easter or for an easy weeknight meal that the whole family will enjoy. Tilapia is rubbed with olive oil, smoked paprika and oregano before being browned in a skillet. Lemon juice is then drizzled over the tilapia and baked in the oven until flaky. The tilapia is finished off with an olive tapenade and served with a Mediterranean chopped salad.
Seafood is always popular in my kitchen and it’s something we all enjoy and eat regularly.
If you follow the Mediterranean diet you probably also eat seafood a couple of times a week. This is a great recipe to throw into the mix.
These Greek Roasted Tilapia Fillets are served with an olive tapenade and a chopped Mediterranean salad so this recipe is not only fresh tasting, but an entire meal in one. I like the tapenade as a topping for the tilapia but if an ingredients like olives aren’t your thing feel free to leave those out.
I love how easy this dish is to make. This Greek Style Baked Fish can be prepared, cooked and on the table in less than 30 minutes. It starts with a quick sear in a skillet and is finished off by baking it in the oven keeping it deliciously moist and stopping the fish from drying out.
We often rotate between a few easy recipes like this Greek Baked Tilapia, Mediterranean Baked Tilapia, Tilapia Fish Tacos, Air Fryer Tilapia or this Parmesan Crusted Tilapia.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Fish: I used tilapia for this recipe but any light fish works! Try salmon, cod, halibut or sea bass. You could even use this rub with shrimp.
- Seasoning: Smoked paprika, oregano, salt and black pepper are combined and rubbed over the fish to season it.
- Lemon: Half a lemon is juiced over the fish, the other half is sliced and placed on top of the fish before it is baked in the oven. This adds that delicious lemon flavor to the dish which pairs with the fish. You could sub in lime juice for the lemon juice.
- Kalamata Olives: The olives have a great flavor, not too bitter, so they work perfectly in a tapenade.
- Tomatoes: These add a really intense tomato flavor with just a touch of sweetness.
- Pine Nuts: I like to toast my pine nuts before adding them to the fish.
- Cheese: I used feta cheese in the tapenade but you could try goat cheese or leave it out.
How to Make Greek Tilapia
Preheat oven to 425°F.
Step 1: Prepare Rub: In a small mixing bowl combine the oregano, paprika, salt and pepper and mix to combine. Then rub each tilapia filet with 2 teaspoons of olive oil on both sides and rub with the spice mixture, ensuring the fish is completely coated.
Step 2: Cook Fish: In a large cast-iron or other ovenproof skillet, heat 1 tablespoons of olive oil. Add the tilapia filets to the skillet and brown each side for 1-2 minutes.
Step 3: Bake Tilapia: Cut the lemon in half and drizzle one half over the tilapia, slice the other half and place a slice on each of the fish filets.
Bake the tilapia filets at 425° until the fish begins to flake easily with a fork about 10-15 minutes.
Step 4: Prepare Tapenade: In a small bowl combine the kalamata olives, sun-dried tomatoes, pine nuts, feta cheese and parsley and mix well. Set aside until you are ready to serve.
Step 5: Make Salad: In a medium bowl combine the cucumber, tomatoes, parsley, feta cheese and green onions. Drizzle with olive oil and a squeeze of lemon juice and stir well. Set aside until you are ready to serve.
Once the tilapia is cooked, place the fish onto a platter and spread the olive tapenade over the tilapia. Serve with lemon wedges and the fresh chopped salad.
Storage Tips
Store the leftover fish in an airtight container for up to 3 days.
- Reheating: When you are ready to reheat the tilapia you will want to do so low and slow to make sure it doesn’t dry out. It is best to reheat it slowly, at a low temperature. Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F.
- Freeze: To freezer tilapia you will want to cool it completely. I would not freeze with the olive tapenade and instead create that once you are ready to eat the seafood. Wrap the tilapia in parchment or wax paper and place in a ziplock bag. Put in the freezer for storage. It will keep for up to 3 month. To re-heat the fish remove the and place in fridge overnight. Warm in a hot oven or in the microwave.
More Seafood Recipes
Seafood
Easy Blackened Tilapia Fish
Seafood
Parmesan Crusted Tilapia
Seafood
Air Fryer Tilapia
Seafood
Tilapia Fish Taco Recipe
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Greek Baked Tilapia
Ingredients
- 4 tilapia , filets
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lemon, 1/2 sliced and 1/2 juiced
For the olive tapenade:
- 1/4 cup kalamata olives, sliced in half
- 1/4 cup sun-dried tomatoes, diced
- 1/4 cup toasted pine nuts
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
For the salad:
- 1/2 english cucumber, diced
- 1 cup cherry tomatoes, cut in half
- 2 tablespoons parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 green onions, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 derees F. In a small mixing bowl combine the oregano, paprika, salt and pepper and mix.
- Rub each tilapia filet with 2 tablepsoons olive oil on both sides and then rub with the spice mixture. In a large cast-iron or other ovenproof skillet heat 1 tablespoons olive oil. Add the tilapia filets to the skillet and brown each side for 1-2 minutes.
- Drizzle the half of the lemon over the tilapia and place the slices on each of the fish filets.
- Bake the tilapia filets at 425° until fish begins to flake easily with a fork about 10-15 minutes.
- In a medium bowl combine the kalamata olives, sun-dried tomatoes, pine nuts, feta cheese and parsley and mix well. Set aside.
- In a medium bowl combine the cucumber, tomatoes, parsley, feta cheese and green onions, Drizzle with olive oil and a squeeze of lemon juice and stir well. Set aside.
- Once the tilapia is done cooking place on a platter and spread the olive tapenade over the tilapia. Serve with lemon wedges and the Mediterranean chopped salad.
Notes
- Store the leftover fish in an airtight container for up to 3 days.
- Reheating: When you are ready to reheat the tilapia you will want to do so low and slow to make sure it doesn’t dry out. It is best to reheat it slowly, at a low temperature. Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F.
- Freeze: To freezer tilapia you will want to cool it completely. I would not freeze with the olive tapenade and instead create that once you are ready to eat the seafood. Wrap the tilapia in parchment or wax paper and place in a ziplock bag. Put in the freezer for storage. It will keep for up to 3 month. To re-heat the fish remove the and place in fridge overnight. Warm in a hot oven or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own.
I made the Greek Baked Tilapia tonight for my husband and daughter. It was delicious. I also added the Mixed Berry Caprese Orzo salad for my picky daughter. She likes salads with berries. We enjoyed all of it. Thanks, Allison
I am so glad! Sounds like a nice addition with the salad.
Its look like so yummy n attractive, i have a craving to eat this lGreek Baked Tilapia n more recipes. Thankyou so much to share this amazing recipe…
Glad you liked it!