Wednesday, September 2, 2009

Greek Tilapia and Lentils

Our family really enjoys seafood and I'm always looking for new ways to serve it. I happened to have leftover ingredients for a greek salad, so I decided to top the tilapia with that. It was very fresh-tasting and light. I think the lentils are a nice complement.

Greek-style Tilapia

6 tilapia filets
2 medium-sized tomatoes, cored and seeds removed
1/2 can of black olives
1/2 cup crumbled feta
2 T capers
1/8 cup parmesan cheese
small jar of roasted red peppers
2 tsp lemon juice
slivered mint

1. Mix all ingredients except tilapia, chopping the tomatoes, olives and peppers into similar-sized pieces [as the crumbled feta].
2. Top filets with mixture and bake at 375 for 25 minutes.
***I usually prepare one filet for each of the kids and 2 each for the adults, depending on the size and thickness of the filets***


1/2 bag of lentils, rinsed and picked through
ham hock
1 large carrot, peeled and chopped coarsely
2 cloves garlic, minced
1 small onion, chopped finely
2 T olive oil
1/2 bag frozen spinach
salt, pepper to taste (the ham hock will impart some saltiness)

1. Saute onion, carrot, and garlic in large stockpot [in oil] for one minute. Add spinach (can be frozen) and stir for one minute.
2. Add lentils, ham hock, and enough water to allow for the lentils to expand.
3. Cover and allow to simmer for about 40 minutes or until lentils are tender. You may need to add more water.
4. Remove ham hock and serve.
***I think this could probably be done in the crockpot, after the vegetables are sauteed. Also, if you don't want to use a ham hock, you could use smoked turkey "parts"***

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