Jerusalem Easter Dinner (Holy Week Tradition)
Experience the joy of gathering around a table with our vibrant Jerusalem Easter Dinner, a celebration of rich flavors and cultural traditions. This Mediterranean-inspired feast features herb-infused tilapia, sweet figs, juicy grapes, and crusty sourdough bread, creating a delightful blend that nourishes both body and spirit. As you prepare this meal, you’ll connect with history while crafting new memories with your loved ones. Perfect for Holy Week or any family gathering, this dish invites you to savor the moment together. With easy-to-follow instructions and wholesome ingredients, preparing this festive dinner becomes a heartfelt experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 herb tilapia fillets
- 2 bunches red grapes
- 1 loaf sourdough bread
- 6 figs
- 3 hard-boiled eggs
- 1/3 cup honey
- 1/3 cup apricot preserves
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1.6 ounces cashews (about 1/3 cup)
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Place tilapia fillets on the sheet and bake for about 20 minutes until opaque.
- While the fish cooks, rinse grapes and slice figs into quarters.
- Slice sourdough bread into thick wedges and prepare hard-boiled eggs by slicing them in halves or quarters.
- In a bowl, mix honey and apricot preserves for drizzling.
- In another bowl, whisk olive oil and balsamic vinegar for dressing.
- Arrange baked tilapia, grapes, figs, hard-boiled eggs, and bread on a serving platter.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg