Tomato and Feta Tilapia

Tilapia Feta 3

This may sound ridiculous, but I’m afraid of cooking fish.  I went to the grocery store with the full intention of buying some fresh shrimp for dinner last week.  I walked up to the shrimp, turned sharply on my heels, and walked away again.  I couldn’t stomach the idea of handling and preparing the grey shellfish, so far removed from the pink shrimp I’m familiar with.  I eyed some of the wild-caught fish, but couldn’t deal with the scales, heads and tails.

Instead, I picked up some tilapia filets.  Nice and safe, with no eyes, scales or bones to deal with.  Eventually, I’ll go back for that raw shrimp or the wild-caught whole fish.  But not yet.  Baby steps, people.

Tilapia Feta 2

Tomato and Feta Tilapia

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 3-4

Tomato and Feta Tilapia

Serve this fish with a Greek salad or over a bed of pesto and green bean quinoa.

Slightly adapted from The Most Decadent Diet Ever.


  • 4 ounces feta cheese
  • 1 cup drained diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 pound deboned tilapia filets
  • Salt and pepper, to taste


  1. Preheat the oven to 400F and grease a large baking dish.
  2. Toss the cheese with the tomatoes, garlic and 2 teaspoons of olive oil in a small bowl.
  3. Rub both sides of the tilapia filets with olive oil and season well with salt and pepper. Space them about 1" apart in the baking dish and top with the tomatoes.
  4. Bake for 15-18 minutes, or until the fish flakes easily when pierced with a fork.

Make Ahead and Storage

Cover and store the leftovers in the refrigerator for up to 2 days.

Tilapia Feta 1


  1. says

    i feel extremely accomplished in that I have purchased those grey [fresh!ish!] shrimp from the counter before you did. IT’S A KITCHEN MIRACLE! [and something i highly recommend. Remember when I made that Chinese feast for my parents & nicholas? That was the first time I bought shrimp from the counter rather than the frozen section, and it was AWESOME! and a lot easier than you think!!]

    • Julie says

      I’m so proud of you!

      Also, “It’s a kitchen miracle” makes me think of Christmas miracles. ha

      • says

        I’ll usually put the fish, seasoned how I like it, along with either lemon, lime or orange juice to create steam. (Or you could add a little water if you don’t want to flavor it) You can also add some softer veggies like peppers, tomatoes, onions, etc.

        Okay, now I’m hungry. HA!

  2. says

    Ewwww I know… it’s the scales that get me. I cooked my very first non-shrimp fish a few weeks ago… a salmon fillet. Not very adventurous, I admit, but there were still scales!