Preheat the oven to 425 degrees Fahrenheit.
Chop the tomatoes, shallot, garlic, and lemon as noted above.
Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to the pan, tossing gently to combine.
Pat the tilapia dry. Rub it with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, split between the filets. Place it on top of the vegetables and feta in the pan. Sprinkle both fillets with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.
Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).
Nutritional Info:
Serves 4
Calories Per Serving: 320
% Daily Value
21%Total Fat 16.2g
Saturated Fat 6.3g
2%Total Carbohydrate 6.3g
4%Dietary Fiber 1.2g
Sugars 3.7g
78%Protein 39.2g
7%Vitamin A 67.1µg
18%Vitamin C 15.9mg
13%Calcium 171.9mg
8%Iron 1.5mg
54%Vitamin D 10.8µg
15%Magnesium 62.7mg
16%Potassium 739mg
29%Vitamin B6 0.5mg
132%Vitamin B12 3.2µg
ADVERTISEMENT
