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Christmas Tilapia with Spearmint and Lemon

Matthew Petty TeaChef Level 1

A refreshing tilapia fillet cooked in a Spearmint and lemon tea that leaves the mouth, throat, tummy, and mind clear, refreshed, and happy. Prep time: 10 min. Cook time: 20 min

30 m 2


  • 4 fillets of tilapia (about 1 lb.)
  • 4 tsp. spearmint tea leaves
  • 1 medium to large lemon
  • 2-3 pinches of salt (to taste)
  • 1 tsp. olive oil
  • 1 tsp. honey


Preheat oven to 450°F.

Slice 4 thin slices from center of lemon and set aside for later.

Brew 3 tsp. spearmint tea in 1 c. of water.

Squeeze the remaining lemon juice into the tea.

Strain and allow to cool to room temperature.

Rinse and dry the tilapia.�Coat with olive oil and place in a 9"x13" baking dish.

Add the strained tea and lemon mixture to the pan, pouring it over the fish. The fish will be about half covered.

Sprinkle salt over the top of the fish.

Drizzle honey across the top of the fish.

Cover pan with foil and place in oven for 18-20 min. Fish is done when it flakes apart easily with a fork.

When serving, add a lemon slice and sprinkle the top of the tilapia with the remaining dry spearmint.

Tastes great accompanied with some asparagus, rice, and a fruity white wine.

And yes, after years of spending most of Christmas day dealing with dinner (or watching someone else), this is what I have these days. With 10 min. of work and 20 min. of waiting, I'm guaranteed to get my Christmas wish: time with friends and family.

Merry Christmas from Teasire.

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