Greek Tilapia

1. Preheat oven to 425°F

2. In a small baking dish, arrange tilapia fillet and sprinkle with lemon juice, salt and pepper. Scatter green onion, mushroom slices and olives over top. Spoon tomatoes over, adding some of the tomato juices if desired. Sprinkle with oregano. Top with crumbled feta.

3. Cover dish, and bake for approximately 15 minutes, or until fish is opaque and flakes easily with a fork.

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Nutrient	Quantity
Total fats	4.7415 g
Protein	21.3073 g
Carbohydrates	9.3848 g
Energy	162.23 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0728 g
Water	216.2802 g
Aspartic acid	0.3756 g
Calcium, Ca	228.0375 mg
Lutein + zeaxanthin	182.3125 g
Fiber, total dietary	1.9683 g
Carotene, beta	510.65 g
Niacin	1.8367 mg
Vitamin A, RAE	95.2625 g
Arginine	0.1449 g
Riboflavin	0.3506 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0045 g
Glutamic acid	1.0459 g
Sodium, Na	248.015 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0861 g
Total lipid (fat)	4.7415 g
Manganese, Mn	0.176 mg
Fructose	0.1734 g
Proline	0.3128 g
Fatty acids, total saturated 16:0	1.0763 g
Fatty acids, total saturated 8:0	0.1024 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0702 g
Choline, total	70.2517 mg
Sugars, total	6.3211 g
Serine	0.2715 g
Fatty acids, total saturated 10:0	0.3737 g
Fatty acids, total saturated 18:0	0.3207 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.3001 mg
Selenium, Se	17.7002 g
Ash	2.7879 g
Vitamin D	3 IU
Fatty acids, total saturated 18:1 undifferentiated	0.8504 g
Pantothenic acid	0.8171 mg
Phenylalanine	0.1748 g
Copper, Cu	0.3446 mg
Betaine	0.049 mg
Thiamin	0.2157 mg
Retinol	48.9375 g
Methionine	0.0846 g
Iron, Fe	2.3421 mg
Carbohydrate, by difference	9.3848 g
Phosphorus, P	257.2975 mg
Folate, total	43.385 g
Tocopherol, gamma	0.1221 mg
Fatty acids, total saturated 4:0	0.1453 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Alanine	0.1754 g
Cholesterol	59.1875 mg
Valine	0.252 g
Fatty acids, total saturated 18:2 undifferentiated	0.1987 g
Glycine	0.0704 g
Carotene, alpha	93.7 g
Glucose (dextrose)	0.1605 g
Fatty acids, total saturated 14:0	0.5198 g
Zinc, Zn	1.5535 mg
Isoleucine	0.1992 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.2187 g
Fatty acids, total polyunsaturated	0.3736 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.3347 g
Vitamin A, IU	1093.495 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	43.385 g
Tryptophan	0.0523 g
Vitamin C, total ascorbic acid	36.8133 mg
Phytosterols	1.015 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0042 g
Fatty acids, total saturated 6:0	0.1074 g
Tyrosine	0.1598 g
Vitamin B-12	1.1669 g
Vitamin K (phylloquinone)	46.701 g
Fatty acids, total saturated	2.9627 g
Histidine	0.1015 g
Fatty acids, total monounsaturated	0.9862 g
Threonine	0.1678 g
Folate, food	43.385 g
Vitamin D (D2 + D3)	0.075 g
Cryptoxanthin, beta	0.645 g
Vitamin D3 (cholecalciferol)	0.075 g
Vitamin E (alpha-tocopherol)	1.1115 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	37.8275 mg
Lysine	0.2975 g
Potassium, K	515.3325 mg
Cystine	0.0354 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Tomato	0.66 cup	27.6	6.12	0.24
Feta cheese	0 cup	49.5	0.7669	3.99
Mushroom	2	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
kalamata olive	3	75.65	0	0.425
tilapia fillet	3 ounces	75.65	0	0.425
scallion	1	4.8	1.101	0.0285