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Baked Tilapia with Fresh Herbs


This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 4 (6 to 8 ounces each) skinless tilapia fillets
  • Coarse salt and ground pepper
  • 3 tablespoons light mayonnaise
  • 1/2 cup finely chopped parsley
  • 2 tablespoons finely chopped fresh dill
  • Lemon wedges, for serving


  1. Preheat oven to 375 degrees. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly.

  2. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

Cook's Notes

If you prefer, replace the dill in this recipe with another herb such as cilantro, tarragon, or chives.

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