Green Chef

Baked Lemon Pepper Tilapia with Feta

Lemon-basil caper sauce, bulgur with spinach & peas, roasted almonds

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Pat the tilapia fillets dry before seasoning for a better sear and texture. Simmer bulgur with stock for deeper flavor, and fluff with a fork after resting. For extra crunch, add the roasted almonds just before serving.

Ingredients

0.5 cup Bulgur Wheat
1 whole Umami Stock Concentrate
5 oz Spinach
0.5 oz Roasted Almonds
2 whole Tilapia Fillets
1 tsp Lemon Pepper and Herb Seasoning
1.25 oz Lemon-Basil Caper Sauce
1.5 oz Feta Cheese
4 oz Peas
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
1 cup Water

Tools

small pot with lid
large sauté pan
baking sheet
measuring cup
thermometer
oven mitt
fork
paper towels

Click anywhere to see instructions →

Green Chef

Baked Lemon Pepper Tilapia with Feta

Lemon-basil caper sauce, bulgur with spinach & peas, roasted almonds

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Bulgur Wheat
1 whole Umami Stock Concentrate
5 oz Spinach
0.5 oz Roasted Almonds
2 whole Tilapia Fillets
1 tsp Lemon Pepper and Herb Seasoning
1.25 oz Lemon-Basil Caper Sauce
1.5 oz Feta Cheese
4 oz Peas
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
1 cup Water

Tools

small pot with lid large sauté pan baking sheet measuring cup thermometer oven mitt fork paper towels

Mise en Place

Gather equipment and ingredients

Gather a small pot with lid, large sauté pan, baking sheet, measuring cup, thermometer, oven mitt, cooking & olive oils, salt & pepper. Measure out ½ cup of bulgur wheat, umami stock concentrate, 5 oz spinach, ½ oz roasted almonds, 2 (5 oz) tilapia fillets, 1 tsp lemon pepper & herb seasoning, ¼ oz lemon-basil caper sauce, 1½ oz feta cheese, and 3 oz peas for 2 servings (double these for 4 servings as needed).

Chop almonds

Roughly chop ½ oz of roasted almonds and set aside for garnish.

Prepare tilapia

Pat 2 (5 oz) tilapia fillets dry with paper towels. Set aside for seasoning.

Pre-wash and prep vegetables

Wash and dry 5 oz spinach. If using fresh peas, measure out 3 oz and set aside.

Line baking sheet

Lightly oil and line a baking sheet with foil for easy cleanup and to prevent sticking.

Cooking Steps

Preheat Oven and Cook Bulgur

Preheat oven to 425 degrees. Bring ½ cup of bulgur wheat (1 cup for 4 servings), umami stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer until water has absorbed and bulgur is tender, about 12-15 minutes. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. (You'll finish the bulgur in Step 4.)

Prep Almonds

Roughly chop roasted almonds.

Season & Bake Tilapia

Pat tilapia fillets dry with paper towels. Season with lemon pepper & herb seasoning, salt, and pepper. Place tilapia on a lightly oiled, foil-lined baking sheet. Drizzle with lemon-basil caper sauce. Sprinkle evenly with feta cheese. Bake 8-10 minutes, or until tilapia is fully cooked.

Finish Bulgur

Heat a drizzle of olive oil in a large sauté pan over medium-high heat. Add spinach. Cook 2-3 minutes, or until spinach is wilted, stirring occasionally. Add peas and cooked bulgur to the pan with spinach. Stir to combine. Season with salt and pepper to taste.

Plate Your Dish

Divide bulgur with spinach and peas between plates. Top with lemon pepper tilapia. Garnish with almonds. Enjoy!

← Click anywhere to see ingredients