Mediterranean Tilapia Pockets

Sherri Williams


These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)


★★★★★ 2 votes

15 Min
20 Min


  • 4
    tilapia fillets
  • 4 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    all purpose greek seasoning, divided
  • 4 slice
  • 1/3 c
    grape tomatoes, chopped
  • 1/3 c
    zucchini, chopped
  • 10-12
    olives, sliced
  • 1 Tbsp
  • 1 Tbsp
    italian parsley, chopped
  • 1 Tbsp
    mint, chopped
  • 1 Tbsp
    lemon juice, fresh
  • 1 tsp
    lemon zest, grated
  • 4 tsp
    goat cheese
  • 1/2 tsp
    black pepper
  • 4
    sheets reynolds wrap foil, sheets 12x10 . 75

How to Make Mediterranean Tilapia Pockets


  1. Preheat oven to 375 degrees. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning. Wrap 1 slice of prosciutto around each filet. Place 1 filet on 1 sheet of aluminum foil.Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
  2. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal. Place aluminum pockets on a large oven proof sheet pan. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.

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About Mediterranean Tilapia Pockets

Course/Dish: Fish

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