Tilapia Patrina

John Krontiras shares a Greek recipe from his hometown, Patras. 

By Jan Walsh     

Photography by Beau Gustafson

Tilapia Patrina is an easy fish dish that John Krontiras both modified and named. Patrina means “from Patras,” and so the recipe is. However, his recipe uses a different type fish than the original Greek dish.



2 fresh tilapia filets (avoid tilapia from China, Taiwan, and the Philippines; always ask from where the fish was sourced.)

½ red onion, diced

2 tomatoes, chopped

¼cup Greek green olives, chopped

3 tablespoons paprika

4 garlic cloves, minced

3 pinches oregano

¼ cup capers capotes

¼ cup extra virgin olive oil

salt and pepper to taste



Put onions, tomatoes, garlic, oregano, capers, and olives in bowl and mix well. Oil a baking pan and place fish inside, making sure the filets don’t touch each other. Sprinkle paprika on top of the fish. Spoon the mixture in the bowl over the tilapia. Pour olive oil on top and season with salt and pepper. Bake for 15–20 minutes until the fish is soft. Serves two.

Krontiras suggests serving the fish with a Greek peasant salad, a glass of white wine (preferably Tsantali, a Greek white wine available at Nabeel’s Market), and crusty Italian or French bread to soak up the juices.

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