What I Cooked: 3/21/17 Trip to Greece

After a weekend of overindulging in Jacksonville, I'm trying to go a little healthier for dinner this week.  Plus, the warm weather is back in South Carolina which also make you want to dine a little lighter in the evening.

Fish is always a feel-good choice.  Tonight I served it with lemony roasted Greek-style potatoes and Greek salad.  I marinated tilapia filets in lemon juice and sprinkled them generously with salt and pepper.  Then I baked in a 400 degree oven for 12 minutes.  Check at this point by flaking gently with a fork. If it doesn't flake, keep cooking for 2 minute increments until done. Sprinkle with parsley and capers for color.

The salad was full of chunks of fresh tomatoes, cucumbers, meaty kalamata olives, red onion and crumbled Feta (from a block, not pre-packed) and dressed with a simple olive oil vinaigrette.  

This is a meal you could serve all summer long with any type of fish. Cooking the fish on the grill would eliminate turning on the oven in those hot summer months.