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Greek Lemon Baked Tilapia
Greek Lemon Baked Tilapia

Before you jump to Greek Lemon Baked Tilapia recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Decide To Eat.

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Although most of you have been told repeatedly that vegetables are good for you, and there is a pretty good reason why. You may already realize that many of the vitamins you need each day can be found in a variety of vegetables, but you will also be able to find essential potassium in vegetables as well. One of the veggies that will provide the potassium you need is broccoli. Something different you may want to try is the next time you make a salad try working with spinach instead of your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

If you determine that your overall health is important to you, you ought to take these tips to heart. Something that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to greek lemon baked tilapia recipe. You can have greek lemon baked tilapia using 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Greek Lemon Baked Tilapia:
  1. You need 8 tilapia filets
  2. Use 4 lemons; zested
  3. Prepare 3/4 oz fresh dill; minced
  4. Provide 1 bunch parsley; minced
  5. Use 1 tbsp onion powder
  6. Take 2 tsp garlic powder
  7. Prepare 1 salt and pepper
  8. Provide 1 EVOO; as needed
Instructions to make Greek Lemon Baked Tilapia:
  1. After zesting the lemons, cut three of them in medium thick slices. Spray a baking sheet with non-stick cooking spray. Lay the lemons down to make a bed for the tilapia.
  2. Drizzle just enough oil over fish to cover. Season with dried spices and dill. Lay atop lemon slices.
  3. Bake at 400° for approximately ten minutes or until thermometer reaches 145°.
  4. Garnish with lemon zest and parsley.
  5. Variations; Preserved lemon peels, marinate, orange, thyme, rosemary, tarragon, basil, mustard, shallots, celery seed, sea salt, white wine,

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