(Macros are for the tilapia recipe. If you choose to add the Greek Spinach Salad, you will find macros further down.
Fish and I go way back. My dad has been a fisherman for as long as I can remember and always took one of us five kids along. I can still hear the theme song of one of his favorite public television fishing shows if I concentrate hard enough. There were lessons in which lure to use for which type of fish, what size of fish is allowed to be kept, and which fish were bottom-feeders, not fit to be eaten.
Most of those lessons are long-forgotten–I couldn’t tell you now what pike like to nibble on or what rainbow fish look like–but the feeling of being on the water will always stay with me. I will always treasure those fishing memories. Loons calling, water gently slapping the side of the boat, discovering a secluded, sheltered cove, and waiting in the stillness for a bite.
Sigh…thanks for indulging me, friend. Eating fish is just as good as doing the fishing (plus, super healthy! Omega 3-s!). Now onward to the recipe!
Suggestions, Notes, and Recommendations for Easy Keto Lemon Garlic Mediterranean Tilapia and Greek Salad Dressing
I hope you’ll enjoy this recipe. You can use almost any fish for it, but we usually use tilapia. I can never decide whether I like it better cooked in the oven or skillet, so you’ll have to try both and decide for yourself.
Oven-baked, it has a delicious butter-crusted edge, and skillet-fried, the fish will be more tender and fall apart.
The reason I’m including a basic Greek salad dressing with this fish is because this tilapia is delicious on a bed of greens tossed in Greek dressing. The flavors just fit.
I normally chop some dark leafy greens and about ¼ cup fresh parsley (and maybe some mint or dill if I have it), and add sliced olives. I toss this with the Greek dressing, and then top individual servings with a few tablespoons of crumbled feta cheese.
The fish fillets go on top of that. Or on the side, if you’re a peas-can’t-touch-the-carrots kind of person.
And of course, serve with a few lemon wedges if you like. It’s already pretty lemony, but some people like their fish doused with lemon.
As for the salad dressing, it’s a very basic Greek salad dressing. I’ve added my favorite Greek flavors, but you can certainly substitute or omit the herbs, depending on your preference.
I also tend to be on the generous side with the black pepper. I like to let the flavors mingle for an hour or two before using the dressing, but sometimes I don’t have time to wait, so I just make it and use it right away. It’s good either way!
Easy Keto Lemon Garlic Mediterranean Tilapia
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
This is lemon garlic tilapia with a twist--a Mediterranean twist! Using Greek inspired ingredients, we made a salad fit for the (Greek) gods and placed this yummy, flaky tilapia atop the keto salad.
4-5 tilapia fillets, cut into 2 inch square pieces
Melt butter over medium heat in cast iron skillet (or other skillet). Add lemon juice and stir. Place fish pieces into skillet. Sprinkle garlic, oregano, parsley, salt, and pepper on top of each piece of tilapia.
Cook for 6 minutes no medium heat. Flip fish over and cook for 4-6 more minutes until pieces are solid opaque white in the middle (no transparency). Remove from heat and serve on Greek Spinach Salad with a lemon wedge.
To bake in oven:
Preheat oven to 450°F.
Place butter in a 9” x 13” glass baking dish. Place dish in oven until butter is melted. Remove from oven and add lemon juice and a dash of salt and pepper. Stir.
Place fish pieces in pan and spoon a little of the lemon butter on top of the fish. Top fish evenly with garlic, oregano, parsley, and more salt and pepper.
Bake at 450°F for 30-35 minutes until the butter browns along the edges of the pan slightly.
Remove from oven and serve on Greek Spinach Salad with a lemon wedge.
Looking for an easy keto tilapia recipe for families? This is just the keto friendly fish recipe you’ve been searching for! Along with the ketogenic baked fish recipe, you’ll find a Greek keto salad with olives and feta to place the best keto tilapia!
Basic Greek Salad Dressing
Yield: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes
This is a very basic Greek salad dressing. I’ve added my favorite Greek flavors, but you can certainly substitute or omit the herbs depending on your preference! I also tend to be on the generous side with the black pepper.
½ cup olive oil
1 tablespoon red wine vinegar
3 tablespoons freshly squeezed lemon juice
1 tablespoon garlic, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 teaspoon finely chopped fresh dill
¼ teaspoon pink Himalayan salt
Freshly ground black pepper, to taste
Add all ingredients to a salad shaker. Shake thoroughly. Allow to rest in refrigerator for two hours to allow the flavors to marry. Shake again before pouring.
Serve on traditional Greek salad or the suggested Greek Spinach Salad with the tilapia recipe above. Greek Spinach Salad: Coarsely chopped spinach, sliced olives, ¼ cup chopped fresh parsley, fresh mint or dill (optional), and feta cheese, tossed with Basic Greek Salad Dressing.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.