Athenian Tilapia Recipe

1. Prepare the fish

Pat 4 tilapia fillets dry with paper towels. Place them in a shallow dish or large zip-top bag.

2. In a small bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and 1 tsp freshly ground black pepper to make the marinade.

3. Pour the marinade over the fillets, ensuring each is coated. Marinate in the refrigerator for 15–30 minutes (no more than 45 minutes to avoid breaking down the delicate fish). Remove fish from fridge 10 minutes before cooking to come closer to room temperature.

4. While the fish marinates, prepare the topping: combine 1 cup halved cherry tomatoes, 1 cup pitted and halved Kalamata olives, 1/2 cup thinly sliced red onion, 1/2 cup seeded diced cucumber, 3 oz crumbled feta, 2 tbs chopped fresh parsley, and 1 tbs chopped fresh dill (if using) in a medium bowl.

5. In a small bowl, whisk together 1 tbs extra-virgin olive oil (for topping), 1 tsp red wine vinegar, 1 tsp lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Pour dressing over the vegetable-olive-feta mixture and toss gently to combine. Taste and adjust seasoning. Set aside at room temperature; the flavors will meld while the fish cooks.

6. Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tsp olive oil or butter and swirl to coat. The pan should be hot but not smoking.

7. Remove excess marinade from the fillets (shake off, but do not wipe completely—the oil and herbs should remain). Carefully place fillets in the hot pan, presentation-side down if desired. Cook undisturbed for 3–4 minutes, until edges look opaque and a golden crust forms.

8. Flip the fillets gently with a spatula and cook 2–3 minutes more, until the fish flakes easily with a fork and internal temperature reaches 60°C (140°F). Thicker fillets may need an extra minute. Total cook time ~5–7 minutes depending on thickness.

9. Transfer the cooked fillets to a warm platter. Spoon generous portions of the Athenian topping over each fillet so tomatoes, olives, and feta sit on the hot fish. Garnish with fresh parsley sprigs and serve with lemon wedges for squeezing over the top.

10. Serve immediately with a side of roasted potatoes, rice, or a green salad. Leftover topping keeps refrigerated for up to 2 days; fish is best eaten the day it’s cooked.