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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 20060105_edf_tilapia01.jpg

Ingredients Ingredient Checklist 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

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

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 30 mins Servings: 4 20060105_edf_tilapia01.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 30 mins

Servings: 4

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Servings: 4

4

20060105_edf_tilapia01.jpg

20060105_edf_tilapia01.jpg

Ingredients

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

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.

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

Cook’s Notes

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

Reviews (12)

 Add Rating & Review     97 Ratings   5 star values:        33    4 star values:        28    3 star values:        20    2 star values:        13    1 star values:        3

Load More Reviews

Reviews (12)

Add Rating & Review     97 Ratings   5 star values:        33    4 star values:        28    3 star values:        20    2 star values:        13    1 star values:        3

Add Rating & Review

97 Ratings 5 star values: 33 4 star values: 28 3 star values: 20 2 star values: 13 1 star values: 3

97 Ratings 5 star values: 33 4 star values: 28 3 star values: 20 2 star values: 13 1 star values: 3

97 Ratings 5 star values: 33 4 star values: 28 3 star values: 20 2 star values: 13 1 star values: 3

  • 5 star values: 33 4 star values: 28 3 star values: 20 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: Unrated       06/06/2014   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 http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-blog/tilapia/bgp-20056256. 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  

Martha Stewart Member     Rating: Unrated       06/02/2014   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. http://money.msn.com/now/post--tilapia-raised-on-feces-hits-us-tables  

Martha Stewart Member     Rating: Unrated       03/03/2014   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.  

Martha Stewart Member     Rating: Unrated       12/20/2009   Easy and delicious. One of our favorite weeknight meals.  

Martha Stewart Member     Rating: Unrated       04/12/2009   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.  

Martha Stewart Member     Rating: Unrated       11/19/2008   so simple yet tastes wonderful. been using the same old recipes for this fish. but now great new recipe. family enjoyed it last night  

Martha Stewart Member     Rating: Unrated       10/30/2008   I substitued greek yogurt for the mayo and it turned out deliciously!  

Martha Stewart Member     Rating: Unrated       10/03/2008   Can I use some other ingridient to replace the mayo? I just don't eat the stuff.  

Martha Stewart Member     Rating: Unrated       07/08/2008   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.  

Martha Stewart Member     Rating: Unrated       05/11/2008   Was absolutely fabulous. Will definitely make it again. Would try it on chicken too.  

Martha Stewart Member     Rating: Unrated       02/15/2008   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!  

Martha Stewart Member     Rating: Unrated       11/20/2007   Easy and delicious. I served on a bed of wilted spinach sauted with garlic.

    Martha Stewart Member

    Rating: Unrated 06/06/2014

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 http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-blog/tilapia/bgp-20056256. 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

Rating: Unrated

Rating: Unrated 06/02/2014

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. http://money.msn.com/now/post--tilapia-raised-on-feces-hits-us-tables

Rating: Unrated 03/03/2014

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.

Rating: Unrated 12/20/2009

Easy and delicious. One of our favorite weeknight meals.

Rating: Unrated 04/12/2009

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.

Rating: Unrated 11/19/2008

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

Rating: Unrated 10/30/2008

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

Rating: Unrated 10/03/2008

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

Rating: Unrated 07/08/2008

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.

Rating: Unrated 05/11/2008

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

Rating: Unrated 02/15/2008

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!

Rating: Unrated 11/20/2007

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

All Reviews for Baked Tilapia with Fresh Herbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Tilapia with Fresh Herbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest