Greek Tilapia with Israeli Slaw

This meal was a version of this epicurious recipe, but I deviated.  I served it with a fennel slaw which I call Israeli salad.  Usually I make it with shaved fennel, a whole lot of chopped garlic, lemon juice, salt and pepper.  This time I added some vine ripened tomato wedges, without the seeds.  It really brightened the flavor and helped balance the strength of the garlic.  I also served this with some leftover baked penne which I froze before baking the other night.

Ingredients:

2 filets of Tilapia

mayonnaise

reduced fat crumbled feta

dried oregano

1 lemon

Directions:

Season tilapia with salt and pepper.  Coat with mayonnaise and sprinkle with dried oregano and crumbled feta.  Top each filet with 2 thin slices of lemon and squeeze remaining lemon juice over the fish.  Broil for about 15 minutes or until cooked through and lightly crisped.