Recipes Seafood Fish Tilapia Old Bay Tilapia with Broccoli 4.9 (8) 7 Reviews 2 Photos This is an easy and delicious tilapia recipe with Old Bay that only takes about 20 to 25 minutes! Recipe by Claire M Updated on February 17, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon salted butter 6 frozen tilapia fillets, thawed 1 tablespoon seafood seasoning (such as Old Bay®) ½ tablespoon garlic salt, or more to taste 2 tablespoons lemon juice 1 (10 ounce) package frozen broccoli Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish. Place tilapia fillets in the prepared baking dish. Cut butter into 6 pieces and place 1 on top of each fillet. Season fillets with seafood seasoning and garlic salt and squirt a little lemon juice over each one. Arrange broccoli around the fillets. Bake in the preheated oven until fish is flaky and white all the way through and broccoli is blanched but still a little crunchy, about 20 minutes. I Made It Print Nutrition Facts (per serving) 143 Calories 4g Fat 3g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 143 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 8% Cholesterol 46mg 15% Sodium 779mg 34% Total Carbohydrate 3g 1% Dietary Fiber 1g 5% Total Sugars 1g Protein 24g Vitamin C 30mg 152% Calcium 63mg 5% Iron 1mg 3% Potassium 565mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved