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Herb-Crusted Baked Tilapia with Lemon Butter Sauce

Herb-Crusted Baked Tilapia with Lemon Butter Sauce

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
320
Chef's Note

For the best herb crust, make sure your tilapia fillets are completely dry before coating. If you don't have fresh herbs, you can substitute with dried herbs at a ratio of 1:3 (1 teaspoon dried for 1 tablespoon fresh), but the fresh herbs really make this dish shine. The lemon butter sauce can be made ahead and gently reheated just before serving.

Tags
fish
tilapia
baked
herb-crusted
lemon
dinner
seafood
quick
healthy
weeknight
Ingredients

  • 4 fillets (about 6 oz each) tilapia fillets

  • 1 cup panko breadcrumbs

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh dill

  • 1 tablespoon lemon zest

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 4 tablespoons unsalted butter

  • 3 tablespoons lemon juice

  • 1 small minced shallot

  • 1 clove minced garlic

  • 2 tablespoons white wine

  • 1 tablespoon fresh parsley for garnish

  • 1 lemon lemon wedges

Instructions
  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine 1 cup of panko breadcrumbs, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, 1 tablespoon of chopped fresh dill, 1 tablespoon of lemon zest, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 3

    Pat the 4 tilapia fillets dry with paper towels and season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 4

    In a small bowl, mix 1 tablespoon of Dijon mustard with 1 tablespoon of olive oil.

  • 5

    Brush each tilapia fillet with the mustard-oil mixture on both sides.

  • 6

    Press each fillet into the herb breadcrumb mixture, coating both sides evenly and pressing gently to adhere.

  • 7

    Place the coated fillets on the prepared baking sheet and drizzle with the remaining 1 tablespoon of olive oil.

  • 8

    Bake for 15-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

  • 9

    While the fish is baking, prepare the lemon butter sauce. In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter.

  • 10

    Add the minced shallot and 1 minced garlic clove to the melted butter and sauté for 1-2 minutes until fragrant and softened.

  • 11

    Add 2 tablespoons of white wine and simmer for 1 minute to reduce slightly.

  • 12

    Stir in 3 tablespoons of lemon juice and simmer for another 2-3 minutes until the sauce has slightly thickened.

  • 13

    Remove the sauce from heat and adjust seasoning if needed.

  • 14

    Serve the baked tilapia fillets with the lemon butter sauce drizzled over top, garnished with 1 tablespoon of fresh chopped parsley and lemon wedges on the side.

Nutrition Information (per serving)
320
Calories
28g
Protein
12g
Carbs
18g
Fat
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