Sheet Pan Greek Tilapia

Close up of Greek tilapia on a sheet pan with veggies and olives.

5 from 1 vote

This Sheet Pan Greek Tilapia is super easy to toss together and offers a tasty mix of flaky, tender fish, bell peppers, zucchini, tomatoes, and crumbled feta and olives on top. Nutritious and satisfying, thanks to all those great Mediterranean flavors!

Prep Time10

Cook Time24

Total Time34

Course: Main

Cuisine: American, Greek, Mediterranean

Keyword: greek tilapia, sheet pan tilapia

Servings:

Calories: 379kcal

Author: Monica Lensink

Equipment

Ingredients

1-2 cups cherry or grape tomatoes
1 small zucchini sliced and chopped into halves or quarters
1/2 red onion chopped into chunks
1 bell pepper any color, chopped into chunks
1 Tablespoon olive oil
1 and 1/2 teaspoons dried oregano divided
kosher salt and black pepper
3-4 medium tilapia filets roughly 6 ounces each
1/4 cup butter melted
2-3 cloves garlic minced
zest of 1 lemon
2 Tablespoons fresh-squeezed lemon juice
1/3 cup crumbled feta optional topping
1/3 cup Kalamata or other olives optional topping
fresh dill, parsley, or red pepper flakes optional garnishes
rice or couscous for serving

Instructions

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Combine the tomatoes, chopped zucchini, onion, and bell pepper in a large bowl. Add 1 Tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and a few cracks of pepper. Toss to coat, then spread veggies in a single layer on the baking sheet. Roast for 10-12 minutes.
While the veggies start roasting, season both sides of the fish lightly with salt and pepper. Whisk together the melted butter, minced garlic, lemon zest, lemon juice, and remaining 1/2 teaspoon dried oregano. Set aside.
After the veggies have been in for at least 10 minutes, take out the pan and make room to add the tilapia filets. Pour the butter mixture evenly over the fish (don’t worry that some will run off into the veggies) then return pan to the oven and roast for another 10-12 minutes, until the fish is opaque and flakes easily with a fork.
Remove pan from the oven and sprinkle with crumbled feta, olives if using, and a bit of fresh dill or parsley. Serve with extra lemon wedges and red pepper flakes over rice or couscous, if desired, and enjoy right away.

Nutrition