Basil Baked Tilapia Recipes

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside.
• Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
• Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In shallow dish, combine lemon juice, peel and oil. Dip fillets into lemon mixture turning to coat. Place in baking dish.
• Sprinkle basil, salt and pepper over fillets. Spoon tomatoes over fillets. Sprinkle with cheese. Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
• Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
• Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
• Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
• Transfer crumb mixture to a large resealable plastic bag.
• Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
• Dip the fillets into the ranch dressing mixture.
• Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
• Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
• Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

Steps:

• Preheat oven to 450*.
• Pour wine and butter into glass measuring cup and microwave on high until butter begins to melt, about 1 minute.
• Spread basil leaves over bottom of 9 X 13 glass baking dish, reserving a few large ones for the top of the fish.
• Place fillets over the remaining basil.
• Remove the wine mixture from the microwave and add fresh lemon juice.
• Stir or whisk the wine mixture and pour over the fish.
• Season the fish with the salt and pepper.
• Sprinkle the onion powder and bread crumbs evenly over the fish, then add paprika.
• Cover the pan with aluminum foil, place in lower third of preheated oven, for 12 minutes.
• Uncover fish and continue to cook until fish is opaque and flakes easily with a fork, about 2-3 more minutes.
• Serve at once.

Steps:

• Mix oil and lemon juice in bottom of glass baking pan. Place fillets in pan, turning over to coat.
• Sprinkle seasonings on to taste and then place slices of tomato and onion on top of fish in a single layer.
• Top with Parmesan cheese, cover with foil, and bake at 400 degrees for about 15 minutes (until fish flakes easily with a fork).

Steps:

• Preheat a grill for medium-high heat.
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Steps:

• Grease the bottom of a casserole dish with oil.
• In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish.
• Clean and pat fish dry. Spread the fish side by side on top of the spinach mixture.
• Sprinkle the fish with lemon juice and salt.
• Top each fish with tomatoes, basil, scallions, spices, butter and vinegar.
• Add the parm. cheese 5 minutes before the fish is done cooking.

Steps:

• Preheat oven to 450°F Spray baking dish with non-stick cooking spray.
• Combine salt, paprika, onion powder, dry mustard, garlic, pepper, cumin, basil, oregano, thyme, & rosemary.
• On plate, mix bread crumbs, parsley, and scallions.
• Sprinkle about 1 T of spice mixture on fish. Mix rest of it in with bread crumbs and olive oil.
• Dredge fish in crumb mixture.
• Place on baking pan and bake 12-15 minutes, turning every 5 minutes for even browning.
• Squeeze juice from lemon wedges over fillets & serve.

Steps:

• Saute the celery, onions and bell pepper in butter until the vegetables soften.
• Add flour, salt, pepper, tarragon, basil, and milk, stirring until blended.
• Cook sauce until it thickens, stirring constantly.
• Lower the heat and add cheese, stirring until the cheese just melts. Do NOT boil the cheese or it will get stringy.
• Rinse the tilapia fillets in cold salted water, then drain and pat dry.
• Arrange the fish in a single layer in an oblong baking dish.
• Spoon the sauce over all.
• Bake at 425ºF for 8 to 10 minutes or until the fish flakes easily when tested with a fork.