Mizithra is a traditional unpasteurized Greek cheese made from sheep and/or goat milk whey and some milk. Whey is the liquid that remains when milk has been curdled and strained. Mizithra cheese is creamy and granular and tastes a bit like ricotta salata. In Greece, fresh Mizithra is sometimes turned into a sour variant which is called xynomizithra. 

INGREDIENTS

• 4 ounces of dry spaghetti (+ water and salt)
• 8 tablespoons of olive oil
• 2 tilapia fillets
• 2 cups of cherry tomatoes
• 2 portobello mushroom caps
• 4 garlic cloves
• 3 teaspoons ground black pepper
• 1 lemon
• Romaine lettuce (roughly 1 cup when torn)
• 1 cup of grated Mizithra cheese

DIRECTIONS

1. Boil the spaghetti according to the instructions from the manufacturer.
2. While the spaghetti is cooking, chop cherry tomatoes and Portobello mushroom, and mince the garlic.  
3. Heat up the olive oil in a skillet over medium strong heat.
4. Place the tilapia fillets in the centre of the skillet och surround it by tomatoes and mushroom.
5. Sprinkle minced garlic over the dish.
6. Season the fish with black pepper.
7. Squeeze out the juice from the lemon over the fish and place the remains of the lemon in the skillet.
8. Cover the skillet and cook the fish for a few minutes before turning it.
9. Cover the skillet again and continue to cook until the fish can be easily flaked with a fork.     
10. Drain the spaghetti when tender.
11. Tear the romaine lettuce and toss the spaghetti with it.  
12. Serve the tilapia fillet over spaghetti with the vegetables and garnish with Mizithra cheese.