Lemon Dill Tilapia with Cucumber Tzatziki Pasta
Mediterranean-Inspired Tilapia with Creamy Dill Tzatziki Pasta
Ingredients:
For the Tilapia:
4 tilapia fillets (about 6 oz each)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Salt and pepper to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
1 medium cucumber, grated and excess water squeezed out
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Pasta:
8 oz pasta of choice (penne or rotini work well)
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup Kalamata olives, pitted and sliced (optional)
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, mix together olive oil, lemon juice, dill, garlic, lemon zest, oregano, salt, and pepper.
Place tilapia fillets in a baking dish and pour the marinade over them, making sure both sides are coated. Let it marinate for at least 15 minutes.
While the fish is marinating, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper. Mix well and refrigerate until ready to use.
Cook pasta according to package instructions until al dente. Drain and set aside.
Bake the tilapia in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.
While the fish is baking, toss the cooked pasta with olive oil, cherry tomatoes, red onion, olives (if using), dill, and lemon juice.
To serve, place a portion of pasta on each plate, top with a tilapia fillet, and drizzle generously with the tzatziki sauce.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 385 kcal | Servings: 4 servings