Baked Tilapia with Greek salsa and yogurt sauce
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 tbsp creamy balsamic vinegar
- 2 tbsp lemon juice
- 3 tbsp oregano (dried)
- Freshly ground pepper
- 4 tilapia fillets
- 400g Greek yogurt
- 3 tbsp mayonnaise
- 2 tsp mild white wine vinegar
- 3 tbsp chopped parsley
- 200g cherry tomatoes
- 1 cucumber
- 1 red pepper
- 4 tbsp pitted black olives
- 1 small red onion
- 200g feta
- 1 tbsp fresh oregano leaves
Preheat the oven to 200 °C top/bottom heat.
For the marinade, peel and press 1 clove of garlic. Whisk 2 tbsp olive oil with balsamic vinegar, 1 tbsp lemon juice, garlic, 1 tsp oregano, salt and pepper. Rinse the tilapia fillets, pat dry, place on a baking tray lined with baking paper and brush with the marinade. Bake in the middle of the oven for about 20 minutes.
In the meantime, for the sauce, mix the yoghurt with mayonnaise, 1 tsp white wine vinegar, 1 tbsp lemon juice, 1 tsp oregano and parsley. Season with salt and pepper and sprinkle with parsley.
For the Greek salsa, wash and dry the cherry tomatoes and halve or quarter them depending on their size. Wash, dry and peel the cucumber, cut in half lengthwise, remove the seeds and cut into small pieces. Clean, wash and chop the pepper. Cut the olives into rings. Peel and finely chop the onion. Peel and press 1 clove of garlic.
Put everything together in a bowl and mix well with 1 tbsp olive oil, 1 tsp white wine vinegar and 1 tsp dried oregano. Season with salt and pepper.
Crumble the feta. Remove the tilapia fillets from the oven, pour the Greek salsa over them and sprinkle with feta and oregano leaves. Serve with the yoghurt sauce.
Recipe is provided by Dee’s Küche @deeskueche. Photo provided by Julia Cawley Photography @juliacawleyphotography.