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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.

Reviews Add a comment

  • ChristyJax
    6 JUN, 2014
    Farmed fish can be good. It depends on where the fish are farmed and the practices used. Tilapia isn't all bad either. See this article from Mayo Clinic I think this explains the pros and cons very well. I love the mild taste of tilapia and love the flavor the the fresh herbs from our garden. A winner
  • arubachic
    2 JUN, 2014
    I'm very surprised that the Martha Stewart team would recommend using/eating tilapia it's one of the worst fish you can eat. Never eat farm raised fish, always wild caught. They're pumped full of antibiotics and have barely any nutritional value.
  • Shanebrook
    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.
  • agmcnamara
    20 DEC, 2009
    Easy and delicious. One of our favorite weeknight meals.
  • jdorourk
    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.
  • Allysazz
    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
  • hnations
    30 OCT, 2008
    I substitued greek yogurt for the mayo and it turned out deliciously!
  • comwilso
    3 OCT, 2008
    Can I use some other ingridient to replace the mayo? I just don't eat the stuff.
  • scrufffles
    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.
  • daisysusannah
    11 MAY, 2008
    Was absolutely fabulous. Will definitely make it again. Would try it on chicken too.