1 fillet tilapia, approximately 8 oz.
3 slices of fresh lemon
Handful of kalamata olives
2 roma tomatoes, sliced
1 tsp olive oil
2 tablespoons lemon juice
Pinch of greek seasoning
Salt and pepper
- Place fish on top of lemon slices on parchment paper. Sprinkle sliced olives and tomatoes on fish, then top with liquid ingredients to taste.
- Seal up pouch and bake at 425 degrees F for 10 – 12 mintues.
- Open and enjoy as soon as possible!
- Optional: After removing from parchment, top with feta cheese and Greek yogurt. Yum!