Let’s go Greek(ish)!


Well, let me first start off by saying, I’m not quite sure if I should be proud or slightly embarrassed that my 14 month old son just ate the entire plate (pictured above)?!?! I have never seen a little guy eat as much as he does on a daily basis. Maybe it’s a sign of how good of a cook I am?? Lol…just a little pat on my back!

Anyway, this lemon baked fish I had made last week using cod fillets instead of the tilapia I used tonight. Last week was the first time I had made fish in a LONG time. Partly because those comments you always here about how easy it can be to mess up or over cook fish always held strong in my mind, but it was time to step out of my comfort zone. It was absolutely delicious with cod, and equally as delicious with the tilapia. A slightly different flavor though. I think the tilapia absorbed the lemon butter much more than the cod. The lemon feta asparagus was a wonderful compliment to the fish.

Below are the delicious recipes from tonight’s yummy dinner….ENJOY! 🙂

Lemon Baked Tilapia —


1 lb tilapia fish fillets
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper


If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.

In another bowl, mix flour, salt and white pepper.

Dip fish into butter mixture; coat fish with flour mixture.

Place fish in ungreased square baking dish, 8x8x2 inches.

Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes.

Garnish with parsley sprigs and lemon slices if desired.

**Recipe thanks to: http://www.food.com

Grilled Asparagus & Feta Salad —


1 bunch thick asparagus, about 24 spears, ends trimmed
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, from one lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
1/3 cup crumbled feta cheese


Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Set asparagus dish next to grill (do not clean).

Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp.

Remove asparagus from grill and place back in baking dish.

Let cool, then transfer spears to cutting board and cut into 1½” pieces.

Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice.

Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold.

**Recipe courtesy of: Once Upon A Chef


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