Simple Herb 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:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Pat fish fillets dry.
• Mix bread crumbs, seasoning, salt, and cayenne pepper together in a zip-top bag. Seal the bag and toss ingredients together in the sealed bag until thoroughly mixed.
• Mix milk and egg together in a bowl. Place fillets, 1 at a time, into egg mixture, shaking off excess. Place into the zip-top bag, seal, and shake to coat evenly. Transfer fillets to the prepared baking dish.
• Bake in the preheated oven until easily flaked with a fork, about 15 minutes. Turn on the oven's broiler and continue to cook for until edges are crisp, about 5 minutes more.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Steps:

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

Steps:

• Place Tilapia fillets on a plate lined with paper towels to dry off any excess moisture.
• Combine chopped coriander leaves, green onions, parsley, garlic cloves, lemon juice, egg and black pepper in a blender. Puree the herbs until smaooth.
• Pour herb paste into a dish. Add Tilapia and turn fillets coating them completely.
• Transfer marinated fish into a bag and refrigerate for 20 minutes.
• Using a large plate, mix whole wheat flour, salt and pepper.
• Preheat an electric skillet to 450°F Add half the required grape seed oil.
• Working with one fillet at a time, and keeping as much of the herb paste on the fish as possible, dredge both sides of the fillet in flour.
• Gently shake off excess flour and pace into the hot skillet.
• Repeat with remaining fillets, placing 4 pieces at a time.
• Cook Tilapia 2-3 minutes on each side, or until just lightly browned.
• Turn the fillets over very gently.
• Remove and keep warm while repeating the process with the remaining fillets.
• Serve Tilapia garnished with lemon wedges.

Steps:

• Preheat oven to 400°F.
• In shallow dish, melt butter *if using* or pour in olive oil. (Can use a mix of both, if preferred.)
• In another shallow dish, mix first 5 ingredients.
• Cover baking sheet with foil and spray lightly with cooking spray.
• Wash and dry fillets.
• Dip fillets in butter/oil to coat and dredge in herb-crumb mixture to completely cover.
• Let dry on wire rack for about 5 minutes to "set" coating.
• Place on foil-covered sheet and bake for about 10-12 minutes or until fish flakes easily.

Steps:

• Take one glass baking dish large enough to lay your fillets side by side, without overlapping, and lighty coat the inside with EVOO.
• It doesn't need to be heavy, just enough to give a light nonstick barrier.
• Beat eggs to make an egg coating.
• Mix your Italian seasoning mix with your breadcrumbs.
• Rinse off fillets with water to get rid of any residue from the store and shake off excess water.
• Dip the fillets on your egg mix, then into the breadcrumb mix.
• Be sure to lightly press the fillets into the mix to help the crumbs stick.
• Lay each fillet in your dish when done.
• Drizzle a VERY light amount of EVOO on top of your fillets.
• Bake at 350*F. For approximately 20-25 minutes
• Time will vary depending on how many fillets you have adjusted to, and their thickness, and your oven.
• About halfway through flip your fillets and add a sprinkle of breadcrumbs on the side that is now facing up.
• Continue baking until complete.
• Your fish will be done when it has a firm yet flakey texture. Enjoy!

Steps:

• In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
• Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
• Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
• In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.