Preheat the oven to 400°F (200°C).

In a shallow baking dish, mix the diced tomatoes with their juice, 0. 25 cup (15g / 0.53 oz) of the fresh chopped parsley, 0. 25 tsp. (0. 5g / 0.18 oz) dried oregano, and 0. 5 tsp. (1g / 0.04 oz) crushed red pepper flakes until well combined.

Arrange the 4 (6 oz / 170g) tilapia fillets over the tomato mixture in a single, even layer, then evenly drizzle the 2 tbsp. (30ml) of fresh lemon juice directly over the fish.

Spoon a small amount of the tomato mixture from the bottom of the dish over the top of the tilapia fillets, then sprinkle the 0. 66 cup (100g / 3.5 oz) of crumbled feta cheese evenly across the dish.

Bake uncovered for 12 to 14 minutes, or until the fish is opaque and flakes easily with a fork.

Serve hot, garnished with the remaining fresh parsley.

Pat the Fish Dry: Before adding your tilapia fillets to the baking dish, pat them thoroughly with a paper towel. Removing excess moisture prevents the tomato sauce from becoming watery as the fish bakes.

Let It Rest: Once out of the oven, let the casserole rest for about 3 to 5 minutes before serving. This allows the juices to settle and the tomato-basil sauce to thicken up slightly, making it much easier to plate.