Loved this! I only made 2 minor changes. I seasoned the tilapia with salt, pepper, and dried oregano after covering three wild tilapia filets with lemon juice and lemon-line flavored olive oil. Baked for 14 min at 375 as per the recipe. I used the same ingredient toppings as per the recipe but not sure about the proportions --- I just looked at what seemed about right for 3 filets. I also added more fresh lemon juice and fresh rosemary to the topping because I had it on hand and I think I will add the rosemary next time I make this too. Served the fish with steamed kale and a crisp Sauvignon Blanc and it was delicious! I may serve this next time I entertain guests, too, as it comes together so quickly. A nice creamy, bright Lemon Semifreddo would be the perfect dessert to serve after the salty, Mediterranean entree. Thanks for submitting this recipe! Definitely a keeper!
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Loved this! I only made 2 minor changes. I seasoned the tilapia with salt, pepper, and dried...