Posted by moderndaygourmet on June 15, 2008
I adapted this from my friend Sally’s favorite tilapia recipe:
4 tilapia filets
1 tomato, chopped
6 leaves basil
3.5 ounce package feta cheese crumbles
Roll basil leaves and slice into thin ribbons (chiffonade). Combine with feta and tomatoes.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Salt and pepper tilapia filets and cook about 4 minutes per side or till fish flakes with a fork. Add a splash of lemon juice halfway through.
Put fish on serving plates and top with feta/tomato/basil mixture.