Best 5 Lemon Herb Tilapia Recipes

HERB-CRUSTED TILAPIA WITH LEMON POTATOES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
• Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
• Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
• Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.

GRILLED LEMON HERB TILAPIA SANDWICH

Steps:

• DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor).
• Place a slice of lemon on each fillet and pour lemon juice on fillets.
• Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
• Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
• Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!

LEMON HERB TILAPIA

Steps:

• Mix all ingredients except for tilapia in a bowl. This is the marinade.
• Add tilapia to the marinade.
• Refrigerate for at least 2 hours.
• In an 8 inch skillet pan fry the the fish.
• Present over a vegetable.

POMEGRANATE AND LEMON-HERB TILAPIA

Steps:

• Tilapia: 1. Preheat oven to 375°F. 2. Score 1 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. Press 2 tablespoons of juice for use with potatoes and set aside. (Refrigerate or freeze remaining arils for another use.) 3. Heat add olive oil and panko in a small skillet. Cook over medium heat and stir until crumbs are lightly browned. 4. Mix browned panko together with parsley, lemon zest, salt and pepper. 5. Dip tilapia fillets in egg beaten with lemon juice and then roll into panko mixture. 6. Place fillets in a greased casserole dish and bake for 20 to 30 minutes. 7. Garnish with more chopped parsley and arils; serve with potatoes.

LEMON AND HERB TILAPIA

Steps:

• Preheat oven to 400°. Zest lemon and squeeze 2 tablespoons of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions. Line a 12x8-inch baking dish with foil spray/coat with olive oil. Place fillets in baking dish, folding thinner ends under as necessary. Top fillets with one slice of lemon and then top with butter mixture place other slices of lemon around pan. Bake fillets for 15 minutes, or until fish flakes easily with a fork.