This baked tilapia with tomato Feta salad is a delicious combination of flavors. The fish is tender and soft, while the salsa provides a fresh, savory touch. This fish recipe is easy to make and perfect for a light, healthy meal.

Tilapia filet, fried, with tomato salad on a white plate

Marinated Tilapia with Tomato Salad

This Pan-Fried Tilapia With tomato feta Salad is a deliciously light recipe that's quickly prepared. Marinating the tilapia in pesto and then frying it turns the fish golden brown and remains juicy. The sweet tomatoes, salty feta, and fresh herbs make a delicious salad with this fish. The grilled zucchini gives a delightful bite.

Everything together means that this recipe is not only tasty but also colorful on your plate. The flavor combination of the fish, vegetables, and feta ensures that everyone will like this recipe. It's a healthy and light meal, great for hot days. Tasty!

Top Tip

This dish is delicious with a crusty baguette. Baked potatoes and tagliatelle are also a delightful combination!

A photo from above with a white plate, 3 fried tilapias wrapped in zucchini at the top, a tomato feta salsa at the bottom.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

A square photo with a white plate on which is a tilapia fillet rolled in zucchini with a delicious tomato salad.

Pan-Fried Tilapia With Tomato-Feta Salad

5 of 3 votes

Printen Pin Recept

Prep Time: 10

Cook Time: 10

marinate: 30

Total Time: 50

Course: Dinner

Cuisine: Mediterranean

Author: Andréa

Servings: 4 pesons

Author: Andréa

Ingredients

4 tilapia fillets
½ cup pesto
2 tablespoons orange juice fresh
2 zucchini
2 tablespoons olive oil extra virgin
1 cup cherry tomatoes
10 fresh basil leaves
1 teaspoon fresh thyme leaves
2 oz. feta
1 tablespoon seasoned oil like garlic oil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Cut the tilapia into thin strips (about 1 inch / 2 cm wide)
4 tilapia fillets
Mix the pesto with orange juice and brush on the fish.
½ cup pesto, 2 tablespoons orange juice
Allow the fish to absorb the flavors for about 30 minutes in the refrigerator.
Slice the zucchini into strips with a cheese slicer.
2 zucchini
Brush both sides of the zucchini with olive oil.
2 tablespoons olive oil
Heat a grill pan and fry the zucchini on both sides until you see a grill pattern (about 2 to 3 minutes).
Quarter the cherry tomatoes and put in a large bowl.
1 cup cherry tomatoes
Tear the basil leaves into thin strips and add them with the thyme with the tomatoes.
10 fresh basil, 1 teaspoon fresh thyme
Crumble the feta over the salad and add the seasoned oil.
2 oz. feta, 1 tablespoon seasoned oil
Add salt and pepper and stir well.
¼ teaspoon salt, ⅛ teaspoon ground black pepper
Heat some oil in a frying pan and fry the fish for 2 minutes on each side until done.
Roll the fish in the grilled zucchini and collect on a plate.
Spoon the tomato salsa besides the fish and serve immediately.

Notes

1. Tilapia: If you can't find tilapia, use Pangasius or a cod tenderloin. Ensure the fish is boneless and not too thick, as you want to cook them quickly.

2. Grill tip: The pan must be hot before you grill the zucchini. Then, you get beautiful grill stripes that stick less, and the vegetables do not become too soft.

3. Falling Apart: Because the fillet is thin, it is prone to fall apart. However, there are some tips to prevent that. Make sure the pan is hot before adding the fish, and don't move it too much while frying. When turning, use a wide spatula that you can slide well under the fish.

4. Storage:

This recipe is the tastiest fresh. If you have any leftovers, make sure the fish has not been left out of the refrigerator for too long (a maximum of 15 minutes) and cool quickly.

Refrigerator: Store the fish separately from the tomato salad, covered for 2 days. Store the tomato salad in a separate bowl, also covered, for a maximum of 3 days.