This recipe for Lemon Dill Baked Tilapia is scrumptious! But I know what you’re thinking: “Tilapia? Really?”
I understand. There were even some skeptical voices in our own kitchen: voices of those who hate the fish. Alas, Chef Shamy Lemon Dill Saute Butter makes everything taste fantastic!
So let’s talk about fish. Tilapia is one of the more common fishes in America, because of it’s relatively cheap pricetag, easy preparation, and mild flavor. But the mild flavor is why many people don’t care for it. Mild = bland.
But that’s actually why I love it!
Tilapia will take on whatever flavor you give it, as long as you give it enough. Using Lemon Dill Butter is the perfect way to deal with any fish, but tilapia in particular. It infuses a great lemon, herb flavor!
Fried fish is great, but baked fish is the way to go. Fish naturally is pretty good for you, so why ruin it by frying?
The only potential problem with baked tilapia is overcooking it in the oven. But if you stick to the cooking time, you should be fine. Keep an eye on it, and remember that fish can be eaten raw (sushi), so it’s better to be underdone than over.
Don’t forget to garnish with plenty of fresh dill, parsley, and lemon!
- 4 (6-ounce) tilapia fillets
- 4 T [u]Chef Shamy Lemon Dill Saute Butter[/u]
- Salt and pepper, to taste
- 2 T chopped fresh parsley leaves
- Juice and zest of 1 lemon
- Preheat oven to 425° F
- Line a baking tray with parchment paper, and place fish on top.
- Brush melted Lemon Dill Saute Butter generously over top of the tilapia fillets. Sprinkle salt and pepper to taste.
- Bake at 425° F for about 8-10 minutes, or until fish is flaky but not dry.
- Garnish with fresh parsley, lemon juice, and lemon zest.
- Serve immediately.