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.
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!
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
RECIPE CARD
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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
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
- 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.
Nutrition
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