I love me some tilapia but when I saw this recipe that uses mayonnaise in baking it, I thought “this can’t be good.” Even if it was coming from Martha. I mean I’ve had mayonnaise with fish before — but on fish sandwiches. After it’s been cooked. I don’t think I’ve ever baked with mayo before but there is always a first time for everything.
I’m so glad I gave this a chance because it was so good. I made it in a foil packet with veggies and I have to say that is my favorite way to cook.
Baked Tilapia with Fresh Herbs
2 (6 to 8 ounces each) skinless tilapia fillets
Coarse salt and ground pepper
1tablespoons light mayonnaise
1 tsp finely chopped parsley
1 tsp finely chopped chives
2 small red potatoes, thinly sliced
1 small yellow squash, thinly sliced
1 small calabassa (Spanish squash), thinly sliced
Preheat oven to 375 degrees. Season fillets generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly. Sprinkle fish with parsley and chives. Season vegetables with salt and pepper.
Place two sheets of foil on a baking sheet. Place vegetables in center of foil wrap. Bring up sides of foil and fold over a couple of times. Fold ends of foil to form a packet.
Bake for 20-25 minutes.
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