No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Baked Tilapia with Fresh Herbs

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

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

Source
Everyday Food, January/February 2006

Reviews (10)

  • 3 Mar, 2014

    I wrap the tilapia in tinfoil before I bake it: this is best for a non-oily fish. I wrap an oily fish, such as salmon, in parchment paper before I bake it.

  • 20 Dec, 2009

    Easy and delicious. One of our favorite weeknight meals.

  • 12 Apr, 2009

    I made this tonight and it was awesome! very easy to make and tasted great.

    i used plain low-fat yogurt instead of the mayo and it tasted great. I served with a side grilled squash and sweet potato.

  • 19 Nov, 2008

    so simple yet tastes wonderful. been using the same old recipes for this fish. but now great new recipe. family enjoyed it last night

  • 30 Oct, 2008

    I substitued greek yogurt for the mayo and it turned out deliciously!

  • 3 Oct, 2008

    Can I use some other ingridient to replace the mayo? I just don't eat the stuff.

  • 8 Jul, 2008

    Wonderful and simple.
    It satisfied my craving for battered fish and tartar sauce in a much healthier way.
    Fresh herbs from the garden made the flavors really stand out.
    We will definitely have this again soon.

  • 11 May, 2008

    Was absolutely fabulous. Will definitely make it again. Would try it on chicken too.

  • 15 Feb, 2008

    Easy to prepare. It's especially nice to make when I can go to my herb garden in the spring and summer and snip what need!

  • 20 Nov, 2007

    Easy and delicious. I served on a bed of wilted spinach sauted with garlic.