Herb Baked Tilapia Food

HERB CRUSTED TILAPIA WITH GARLIC BUTTER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush a broiler pan with olive oil.
• Stir butter and garlic paste together in a bowl. Divide garlic mixture evenly between two bowls, reserving one bowl for serving.
• Stir garlic powder, oregano, Italian seasoning, parsley, and salt together in a bowl.
• Place tilapia fillets on prepared broiler pan; brush each fillet with garlic butter and sprinkle each with Italian seasoning mixture, reserving 1/2 the garlic butter in the bowl and 1/2 the Italian seasoning mixture.
• Broil fillets in the preheated oven for 2 minutes, brush again with garlic butter, and broil for 2 more minutes. Turn fillets over. Brush with garlic butter and sprinkle with remaining Italian seasoning mixture. Broil until tilapia fillets flake easily with a fork, 3 to 5 minutes. Serve with reserved garlic butter and lemon juice.

BAKED TILAPIA WITH FRESH HERBS

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.

HERB BAKED TILAPIA

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with nonstick foil. Place tilapia on foil.
• In a small bowl, combine parmesan, mayonnaise and onions; spread evenly over fish.
• In another bowl, combine bread crumbs, basil, oregano, salt and pepper; sprinkle over fish. Coat fish lightly with cooking spray. Bake 10 minutes or until fish flakes easily with fork.

BAKED TILAPIA WITH HERB BUTTER

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.

BAKED HERB-PARMESAN TILAPIA

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.

BREADED GARLIC-HERB TILAPIA

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.

TOMATO-HERB GRILLED TILAPIA

Steps:

• Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.