I love this tilapia recipe since it’s quick, easy and there is almost no clean-up. (YEAH). Not to mention it tastes good. If you aren’t much of a fish person because you don’t like that “fishy” flavor, tilapia is a great fish to try because it has a very mild, buttery flavor. Some other interesting tilapia facts:
- Tilapia have very low levels of mercury because they are fast-growing and short-lived and eat a primarily herbivore diet, making them less likely to accumulate mercury from prey.
- Tilapia is low in calories, carbs and sodium, and it’s a great protein source.
- Tilapia does not have as many beneficial Omega-3 fatty acids as salmon because of its mostly grain diet and is higher in Omega-6 fatty acids, which are actually unhealthy in excessive amounts. As long as your diet is combined with foods high in Omega-3 fatty acids, a more balanced mix of fats can be achieved.
- 4 fresh tilapia fillets
- 1 tsp salt
- 1/2 tsp pepper
- 2 whole lemons, sliced
- 1/4 cup shredded carrots
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh parsley
- 2 Tbsp butter
- Preheat oven to 375′ F
- Sprinkle fillets with salt and pepper
- Cut aluminum foil into 4 rectangles (13×9)
- Place 3 lemon slices across each of the rectangles. Top with 1 fillet
- Repeat with remaining fillets
- Sprinkle carrots, dill and parsley on each fillet
- Top with a dot of butter
- Fold aluminum foil over fillets, sealing the edges
- Bake for 20- 25 minutes (until fish flakes with a fork)