Tuesday, October 5, 2010

Herbed tilapia

Tuesday, Tuesday!

Today I am thankful for three-day weekends and that bit of a jump they put in your step when you return to work.  I'm sensing a very productive day :)  And shaping up to be busy, too.  There's getting back on the exercise wagon after a full work day, making dinner, and heading to a friend's for a Glee viewing party.  It's nights like tonight when a quick dinner is all that I have time for, be it cereal as a last resort.  If you're in a similar situation, you are in luck!

The ingredients in this topping came entirely from pantry and fridge regulars and took about 30 seconds make.  Plus, tilapia cooks quickly, so double bonus.  Not to echo a certain 30-minute food queen, but this took about 20 minutes total, so beat that!  Healthy, super delicious (dill isn't used enough, if you ask me), and perfect to serve with some fresh steamed green beans and brown rice.  Yum.

Herbed Tilapia
-serves 4

A few notes: Use any white fish you like or whatever happens to be on sale.  I like tilapia for this since its mild flavor works well for a flavorful topping of herbs.

4 skinless boneless tilapia fillets
3 Tablespoons light mayonaise
1 Tablespoon dried dill (double that amount for fresh)
1 Tablespoon fresh parsley
Ground black pepper

Preheat oven to 375F.  Place fillets on a rimmed baking sheet.  Sprinkle with salt and pepper.  In a small bowl, stir together mayo, dill, and parsley.  Divide mayo mixture evenly among fillets, spreading with a butter knife to coat the top evenly.  Bake roughly 15 minutes until fish is opaque.  Serve and devour!


  1. OMG! My personal chef had his own version of this recipe waiting for me this evening. Karma! Kismet! What a co-inkydink!!

  2. How was it? What recipe did he use?

    And, speaking of fate, guess what today's emailed Merriam-Webster word of the day is? Kismet :) It's meant to be... meant to be!

  3. My personal chef doesn't always use recipes. He pretty much does what feels right and whipped up some sort of pour-on. I did prefer what he did last time with the Panko bread crumbs though. Next time he'll add some dill.