Ingredients for Athenian Fish 20 Minute Meal
- 1 (10 ounce) package tilapia fillets
- Lemon Pepper
- 1 teaspoon all-purpose Greek seasoning
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 cup chopped onion
- 1/2 cup drained quartered artichoke hearts
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 cup white wine
- 1/2 cup pitted Kalamata olives, halved
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- cucumber (for serving)
- tomato (for serving)
- pita bread
- hummus
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How to Make Athenian Fish 20 Minute Meal
- Preheat a large sauté pan over medium-high heat for 2-3 minutes.
- While the pan heats, season both sides of the fish fillets with 1/2 teaspoon black pepper and 1 teaspoon Greek seasoning.
- Wash your hands.
- Add 2 tablespoons of olive oil to the hot pan.
- Swirl the pan to coat it evenly with oil.
- Add the minced garlic and thinly sliced onion to the pan.
- Cook for 1-2 minutes, or until the onion softens.
- Add the fish fillets to the pan.
- Top the fish with 1/2 cup chopped Kalamata olives, 1/4 cup crumbled feta cheese, and 2 tablespoons chopped fresh dill.
- Cover the pan and cook for 8-10 minutes, stirring the vegetables once halfway through. Cooking time will depend on the thickness of the fish.
- Check if the fish is cooked through: it's done when it reaches an internal temperature of 145°F (63°C), the flesh is opaque, and it flakes easily with a fork.
- Serve immediately with the cucumber, tomato, and feta salad, pita bread, and hummus.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
6g
Carbs
6g
