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 tilapia dry before seasoning to ensure crispier texture. Baking with feta and sauce adds moisture; watch carefully so fish doesn't overcook. Fluff bulgur after cooking and finish with spinach and peas for the best texture. Add almonds just before serving for crunch.

Ingredients

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

Tools

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

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
1 oz Spinach
1 oz Roasted Almonds
2 whole Tilapia Fillets
1.5 tsp Lemon Pepper and Herb Seasoning
2 oz Lemon-Basil Caper Sauce
1.5 oz Feta Cheese
2.5 oz Peas
0 Water
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil

Tools

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

Mise en Place

Gather ingredients and equipment

Get out the following ingredients: bulgur wheat, umami stock concentrate, spinach, roasted almonds, tilapia fillets, lemon pepper & herb seasoning, lemon-basil caper sauce, feta cheese, peas. Gather these pieces of equipment: small pot with lid, large sauté pan, baking sheet, foil, measuring cup, thermometer, oven mitt.

Chop almonds

Roughly chop roasted almonds (1 oz for 2 servings, 2 oz for 4 servings). Set aside for garnishing at the end.

Preheat and prepare baking sheet

Preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil it.

Prep tilapia fillets

Pat tilapia fillets (2 or 4 pieces) dry with paper towels to ensure proper seasoning and crisp texture.

Measure ingredients

Measure out 1 cup water (or 2 cups for 4 servings) for bulgur, and ensure all ingredients are portioned for your serving size before starting to cook.

Cooking Steps

Preheat Oven and Cook Bulgur

Preheat oven to 425 degrees. Bring bulgur, umami stock concentrate, 1 cup of 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, 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 and 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 bulgur to 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