Tilapia and Mizithra Pasta

Tilapia and Mizithra Pasta

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Nicole

“It is a delightful seafood dish that works beautifully with the Mizithra undertones. Plus, it's terribly easy to make.”

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Adjust Servings

Original recipe yields 1 serving



  1. Bring a saucepan of lightly salted water to a boil. Add spaghetti, and cook until tender, about 8 minutes. Drain.
  2. Meanwhile, heat the oil in a skillet over medium heat. Place the tilapia fillet in the center, and add the tomatoes and mushroom. Season with pepper, and then squeeze the lemon juice over everything. Place the squeezed lemon half into the skillet.
  3. Cover, and cook for about 10 minutes, turning the fish once, or until fish flakes easily with a fork. Toss with pasta and romaine lettuce. Serve over spaghetti, and garnish with Mizithra cheese.

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Reviews (6)

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Amazingly easy and delicious! I've done this recipe several times now. It's even a simple and tasty recipe for just the fish. I've used pollock when I didn't have tilapia and even served it over plain pasta when I didn't have mizithra cheese. I've substitued canned mushrooms, canned diced tomatoes, and lemon juice from a bottle. I've added zucchini, basically substitute and use whatever is on hand. Very versatile dish! FYI - I just had to register in order to give the first review on this recipe. I've used this site since 2002 and my husband wanted mizithra pasta like the Old Spaghetti Factory. I tried this dish to use my leftover cheese and wanted to give credit to this recipe.



Fantastic Meal! I made it even lighter by switching out the starchy pasta and using spaghetti squash instead. I made it for four people and used a whole medium-sized spaghetti squash. I cut the spaghetti squash in half and put it on a plate filled with water face down and microwaved each half for 8 minutes. I allowed each half to cool and then scarped the spaghetti squash out into a bowl. I then sauteed the squash in 3 tablespoons of butter and then added Mizithra cheese. My husband and I absolutely inhaled it!



Like others, found this an enjoyable way to prepare tilapia. Also, I ended up using a blend of several other hard cheeses since finding mizithra in a small southern town just isn't going to happen...and it was just fine. Thanks!

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Amount Per Serving (1 total)

  • Calories
  • 966 cal
  • 48%
  • Fat
  • 62.1 g
  • 96%
  • Carbs
  • 91.3 g
  • 29%
  • Protein
  • 39.1 g
  • 78%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 782 mg
  • 31%

Based on a 2,000 calorie diet



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Mizithra Browned Butter Pasta


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Asparagus Portobello Pasta