Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 green bell pepper, cut into bite-sized chunks
• 2 red bell pepper, cut into bite-sized chunks
• 2 red onion, cut into bite-sized chunks
• 1 pint red cherry tomatoes
• 1 cup pitted kalamata olives, roughly chopped
• 1 tablespoon extra virgin olive oil
• Salt and ground black pepper
• Zest of 1 lemon and juice of 1/2, divided
• 1 tablespoon dried oregano
• 1 tablespoon seafood seasoning, like “Old Bay”
• 4 tilapia filets (about 6 to 8 ounces each)
• 1 cup thick Greek yogurt or regular yogurt, drained
• 1 clove garlic, finely chopped or grated
• 1 teaspoon cumin
• 2 to 3 tablespoons dill relish
• 1/2 cup crumbled feta cheese
• 1/4 cup flat-leaf parsley leaves, chopped
• 4 whole wheat pita, warmed in oven or microwave

Directions:

Preheat oven to 400°F.

For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with 1 tablespoon oil,salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes.

Line a baking sheet with foil and place the fish on it. Season the fish with salt, pepper, lemon zest, oregano, and Old Bay. When the veggies are cooked, turn on the broiler and place the fish under it for 5 to 7 minutes, until form tender.

Once you have the fish working make the topping: In a small bowl, mix together the yogurt, grated garlic, cumin and dill relish, and reserve.

In a large bowl. toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley. Serve tilapia topped with a little of the yogurt sauce and a wedge of lemon from the remaining half.

Serve the fish with the salad and a piece of warm pita bread alongside.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.