Lemon Pepper Tilapia

Steph Wagner

November 21, 2014

Lemon Pepper Tilapia

Lemon Pepper Tilapia | Gastric Sleeve Recipes | FoodCoach.Me

Need a healthy but simple go-to recipe?

I don’t often use fish in my kitchen. There’s no particular reason…I just end up going for chicken/turkey, beef and pork. But every now and again, a simple shrimp/tilapia/salmon recipe is just what sounds good.

Many postop bariatric surgery patients love fish, because it’s soft, flakey and goes down easily. While I have no problem with having lots of fish in your diet, be sure you aren’t avoiding more dense meats (chicken, beef, pork) because they cause you pain…that would be a good indicator that your bites are too big. 

Fish is wonderful in a Gastric Sleeve, Gastric Bypass or Gastric Lapband® diet…although be sure to incorporate lots of different protein sources for variety and because fish won’t stay with you as long as other more dense meats.

Enjoy this very simple tilapia recipe! I know it will be a “go-to” in my kitchen!

 

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Lemon Pepper Tilapia
For some programs this recipe will be allowed in the soft food phase. Refer to your dietitian's guidelines.
Lemon Pepper Tilapia | Gastric Sleeve Recipes | FoodCoach.Me
Votes: 2
Rating: 5
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Course Main Dish
Cuisine American, Oven Baked
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Oven Baked
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Lemon Pepper Tilapia | Gastric Sleeve Recipes | FoodCoach.Me
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 400F.
  2. Combine the dry spices in a small bowl. Add olive oil and mix into a paste (it won't look like much, but it doesn't take much either!)
  3. Place tilapia on baking sheet and drizzle with lime juice.
  4. Evenly divide the seasoning "paste" on each tilapia (put a dollop on each fillet, then go back with hands or back of a spoon to spread).
  5. Bake for 8 minutes or until fish flakes with a fork. Serve with steamed vegetables.
Recipe Notes

This recipe makes 4 servings. Each serving provides an estimated 21 grams protein, 2 grams carbohydrate and 5 grams fat.

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