Lemon-garlic tilapia with warm lentils and mozzarella


Geez, what a title.  Though, I guess having a wordy, descriptive title makes me more legit…now I can hang with the other food bloggers.  Until they see my photos and kick me off the internet.  Crappy-camera-phone-in-my-poorly-lit-kitchen-pictures FTW.


It seems like each month I set goals that are really specific, which usually works fine, but this month I’m gonna be hella busy with last-minute wedding stuff (mainly because I haven’t done any actual planning until now…) so my goals for October are gonna be pretty loose.  Like, “you should eat better and exercise” kinda goals.  And by “eat better,” I mean “try not to inhale the twelve bags of cheesy-poofs Zack ordered online to sabotage my weight-loss goals.”

He actually did that.  What a dick.

That said, I’m gonna try and follow the Mediterranean Diet this month, and probably follow that diet in general as a lifestyle change.  This diet has everything I’m looking for…fresh fruits and vegetables, whole grains, fish and seafood, poultry, and healthy fats like olive oil and nice cheeses.  Also, WINE.  Here are several scientific articles touting the benefits of the Mediterranean diet:

I posted links to *actual scientific articles* because, no offense, the average journalist knows jack-shit about science and the scientific method.

Image result for smelling fart cancer

Thought I was kidding, huh

Yeah.  Scientific illiteracy is a huge problem.  Buuuut people are jumping on the Mediterranean diet as a trend, or a fad, but in this case I’m gonna let it go because I believe the science is behind it.  This seems legit.  So today at the health food store, I find some puy (green) lentils, some marinated mozzarella, and some protein bars made out of crickets (those didn’t make it into this recipe), and I think “heyyyyyyyyy let’s have lentil salad for dinner.”

So.  Warm lentil salad, melty mozzarella cheese, and grilled tilapia came together for a high protein, high fiber meal.  Salmon would hold up well against the heavy texture of the lentils, but I didn’t have any salmon.  I had tilapia.  It worked anyway.  If you don’t have/like red wine vinegar, use another vinegar or lemon juice instead.  Use French herbs instead of Italian.  Make the tilapia spicy instead of mild.  It’ll work anyway.  =)

Lemon-garlic tilapia with warm lentils and mozzarella

Lemon-garlic tilapia with warm lentils and mozzarella


    For the lentils
  • 1 cup green lentils
  • 2 cups chicken broth
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 cloves garlic, minced
  • salt and pepper
    For the dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp grainy mustard
    For the fish
  • 1 tbsp olive oil
  • 2 tilapia fillets
  • 1 tsp garlic powder
  • 2 tsp lemon juice
  • salt and pepper


  • Combine the broth, lentils, basil, oregano, and garlic in a saucepan and heat to boiling, then reduce heat, cover, and simmer for about 40 minutes or until the liquid is cooked off.
  • When done, take the lentils off the heat. Whisk together the ingredients for the dressing, then mix into the lentils. Add a few marinated mozzarella balls, and heat (in the oven or on the stove) until they are melty.
  • Meanwhile, season the tilapia with salt, pepper, and garlic powder and cook in the olive oil over medium heat. When cooked through, add a splash of lemon juice.
  • Put the lentils and mozzarella on a plate...and put the fish next to them...and that's it.
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