Reviewed: Jan. 6, 2007

I also went witha variation on the theme, added a tablespoon of pesto blend, and about a tablespoon and a half of balsamic vinegar, a touch of fresh ground salt and pepper. I ixed it all together, pressed the oils out into the bottom of a glass baking dish, then chopped everything else together. Added crumbled feta over the top. I had a layer of three filets double stacked so 375 was a bit low on temp I bumped it to 400, and ended p in the oven for 20 minutes. It was hard to make the dish eye appealing, other than scraping off the chopped mixture and using it as a bed, with a sprinkle of sweet paprike and fresh chopped parsley on the fillets. The flavour and texture were perfect, it makes for a difficult plate presentation, even more dofficult with a white sauce noodle side. I'd recommend a spinach fetticuni or orzo as a side.

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Reviewer:

MichaelJP

Cooking Level: Expert

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Reviewed: Dec. 9, 2006

Delicious!

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tonir

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Reviewed: Nov. 12, 2006

Not bad for a topping, the fish does need more seasoning beforehand. As for the reviewer that noticed the "fishy" flavor, that's got to be not so fresh fish, tilapia should never have any fishy taste, not even if only steamed and unseasoned. And don't be a snob when it comes to frozen. Unless you buy it within 24 hours of catch, frozen is a better bet. Especially with tilapia, which is a farmed fish, and quick frozen immediatly after catch. Look for frozen fillets individually sealed for best taste, and thaw as instructed. Also, if you soak thawed fillets in milk for half an hour before cooking,(skim is fine) they will have a very fresh flavor.

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Reviewer:

Derec

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Reviewed: Oct. 31, 2006

I made this recipe tonight and it was great. I had to alter it just a bit b/c I had 3 filets, but it was fantastic. I allowed the filets to sit in the oil and lemon juice while preparing the other ingrediants and I think it gave it even more flavor. I used my mini-prep to chop all the remaining ingrediants together and I added some fresh Parmigiano Reggiano. Thanks!

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Reviewer:

tlwalters75

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Reviewed: Jun. 11, 2006

Simple, easy to make recipe, with readily available ingredients

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Reviewer:

weekendchef

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Apr. 28, 2006

Loving all of the recipe's ingredients, I made this with slight modifications. By poaching the tilapia in white wine/veggie stock/lemon juice with the chopped sundried tomatoes, olives, capers and garlic, the fish retains that wonderful Mediterranean flavor. After the fish is done, just reduce the sauce and spoon over top. I served this with a side of orzo. Very good -- thanks for the inspiration!

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Reviewer:

Nicolette

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2006

I love all the ingredients so I knew I would like this recipe. very easy & tasty. thanks.

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Cookiemnstr

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Reviewed: Oct. 12, 2005

I found the fish to be bland. the topping was tasty but it didn't give the fish much flavor.

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Kathy

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Reviewed: Aug. 4, 2005

It was good, but still had a little "fishy" taste to it.

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ANGATINA

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Reviewed: Aug. 2, 2005

I made this last night and it was Awesome! Since I really don't like capers I took another reviews advise and added feta instead. I used half of a fresh lemon for the juice. Then I sliced it and laid the slices over the fish. I baked it in a clay-cooker on the grill. it came out so moist tender and flavorful! It's the first time that I really enjoyed eating tilapia. This is going to be made & eaten again and again! Thank you flapjack18!

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Reviewer:

GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jul. 31, 2005

This was a very interesting recipe... Exciting! Thanks!

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CHAPKLC

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Reviewed: Jun. 25, 2005

I followed a reviewer's suggestion to add feta and it was outstanding. I skipped the olives due to a family aversion to them, but the feta more than made up for it. I also added the mixture of tomatoes, capers, and feta about 2 minutes before the fillets were done, which I believe helped mix/melt the flavors together a bit. I also cooked it in a dish with a cover. One caveat: Although a great flavor, I probably wouldn't do this recipe if I had purchased fresh fillets. I would instead do something a bit more delicate to emphasize the flavor of the fish a bit more. (I generally think of frozen fish as a base for flavor, not as the star flavor.) But since I had frozen fillets this was perfect! I would definitely do it again. I'm also thinking that next time I might make a bit extra topping, then throw it on some sliced bread and toast it to serve as an appetizer while the fish is cooking. Yum!

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Reviewer:

VAPTEK

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Reviewed: Apr. 18, 2005

It was "ok." After paying the price for Tilapia, though, I wish I had cooked it another way.

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Reviewer:

Helen

Cooking Level: Expert

Living In: Hammond, Louisiana, USA

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Reviewed: Apr. 8, 2005

I had bought Tilapia for the first time and tried this recipe. I changed a couple of things and it was delicious. I left out the capers as my husband will not eat them. Then about 2 minutes before it was done I sprinkled the olives and tomatoes on top and added some crumbled Feta Cheese. I put it back in the oven to soften the cheese and basted it with the juice in the pan. Wow!

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