This is a healthy and tasty alternative to frying fish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

  • Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.

  • Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

124.6 calories; 23.4 g protein; 2.7 g carbohydrates; 41.4 mg cholesterol; 73.7 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/28/2011
This was a great combination of flavours but I adjusted it a little bit. I combined all the ingredients in a baking dish let the fish marinate a little while and then removed the fish lined the bottom with raw onion slices (rings) replaced the fish and added a couple of pats of butter. I baked it (actually steamed it) for about 15 minutes and then broiled it for a few minutes. Delicious! Read More
(14)

Most helpful critical review

Rating: 3 stars
11/29/2007
This was a little odd. I'm not a fish person, so maybe that's why. But I thought it lacked flavor and that the marinade was a weird combo. But true- much better than fried fish. I give it a 3.5. Read More
(22)
14 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/28/2011
This was a great combination of flavours but I adjusted it a little bit. I combined all the ingredients in a baking dish let the fish marinate a little while and then removed the fish lined the bottom with raw onion slices (rings) replaced the fish and added a couple of pats of butter. I baked it (actually steamed it) for about 15 minutes and then broiled it for a few minutes. Delicious! Read More
(14)
Rating: 3 stars
11/29/2007
This was a little odd. I'm not a fish person, so maybe that's why. But I thought it lacked flavor and that the marinade was a weird combo. But true- much better than fried fish. I give it a 3.5. Read More
(22)
Rating: 4 stars
03/28/2011
This was a great combination of flavours but I adjusted it a little bit. I combined all the ingredients in a baking dish let the fish marinate a little while and then removed the fish lined the bottom with raw onion slices (rings) replaced the fish and added a couple of pats of butter. I baked it (actually steamed it) for about 15 minutes and then broiled it for a few minutes. Delicious! Read More
(14)
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Rating: 4 stars
12/22/2010
I really liked this recipe. Easy to make and tasty. The only thing I did differently is I cooked it with tomato slices rather than dicing them. Read More
(12)
Rating: 5 stars
09/23/2011
I liked the combination of flavours - not boring not overpowering. Like other reviewers I topped the fillets with tomato slices. I will surely make these again they're easy tasty and healthy. Read More
(5)
Rating: 5 stars
01/07/2012
Incredible! Best baked fish recipe I have ever tried! My husband (who doesn't care for fish) LOVED it! Read More
(5)
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Rating: 4 stars
05/17/2016
I did it came out awesome loved will keep doing it Read More
Rating: 5 stars
12/03/2012
I used salmon instead of tilapia. I diced up the fish and 3 roma tomatoes before sticking it in the oven. I also used fresh parsley instead of dried. Great flavor. Read More
Rating: 4 stars
10/15/2016
Great recipe. I usually make Tilapia in a fried coating and this was a great alternative. Found it needed a bit more cooking time - but that may have been due to the thickness of the fillets. Read More
Rating: 4 stars
04/24/2017
Excellent dish it was a little soggy so I made a brown rice and top the fish over the rice. Read More