Athenian Tilipia

Tomatoes and artichokes seasoned with Greek Seasonings spice up this tilipia baked in parchment paper.

Cooking for one or two can sometimes pose a challenge. The sauce with this fish is enough to make 4 servings but I intend to use it tomorrow with chicken so this sauce recipes works several ways.

I went to Publix the other day and they were cooking up this dish to sample. I was surprised at how delicious it was. I don’t think I have ever bought canned artichokes. Using the canned artichokes makes this fast and easy! They had pan fried the tilipia in the sauce but I decided I wanted to cook it in parchment paper in the oven. Fish is so moist when cooked this way and while it was cooking I made a cucumber salad with Greek Dressing and feta cheese. So good!

Here are the steps using the parchment paper.

Athenian Tilipia
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Tomatoes and artichokes seasoned with Greek Seasonings spice up this tilipia baked in parchment paper.
  • 1 (14 oz.) can quartered artichokes
  • 1 (14.5 oz) can petite diced tomatoes
  • 4 fish filets (tilipia, mahi or even shrimp)
  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 2 garlic cloves - minced
  • 1 teaspoon Greek Seasoning
  • salt and pepper to taste
  • 1/4 cup white wine (optional)
  1. Preheat oven to 400 degrees. Cut a large circle of parchment paper (about 12 inches, I fold in quarters and then cut a cirle).
  2. Pour oil in pan. Add onions and garlic. Saute for 2 minutes or until onions start to sweat. Add tomatoes, seasonings and wine. Cook for 5 minutes. Add well drained artichokes. Cook for another couple of minutes.
  3. Place fish on parchment circle. Top with 1/4 of the sauce mixture. Pour off additional water if there is any. Fold over parchment. Fold edges over to seal parchment together. Place on a baking sheet. Place in oven and bake for 15 minutes.
  4. Calories - 1/4 of recipe - 190 calories Fat 6 grams Carb 9 grams Protein 24 grams
  5. Adapted from Publix

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