Best Baked Tilapia With White Wine And Herbs Recipes

Pan Seared Tilapia in White Wine Lemon Sauce Recipe - (4.1/5) image

Provided by á-30688

Number Of Ingredients 7

1 frozen or fresh tilapia fillet
2 tablespoons flour
1/4 cup white wine
1 pat of butter
1 tablespoon seasoning salt, such as Mrs. Dash
Sea salt, to taste
1 to 2 tablespoons olive oil

Steps:

Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.

Baked Tilapia With Fresh Herbs image

Provided by Vino Girl

Categories Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 -8 ounce) skinless tilapia fillets
coarse salt and pepper
3 tablespoons light mayonnaise
1/2 cup finely chopped parsley
2 tablespoons finely chopped fresh dill
lemon wedge, for serving

Steps:

Preheat oven to 375°.
Place fillets on a baking sheet, flat side down; season generously with salt and pepper.
Spread mayonnaise evenly over top of fillets.
Sprinkle fish with parsley and dill.
Bake until opaque throughout, about 15 minutes.
Serve with lemon wedges.

Baked Tilapia With Veggies, Herbs, and Wine image

Provided by papergoddess

Categories Tilapia

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb tilapia fillet (any mild white fish, ie -- sole, orange roughy, would also work)
1 tablespoon olive oil
1 large portabella mushroom, diced (or 4 oz. mushrooms)
1/2 yellow bell pepper, chopped
3 green onions, chopped
1/4 teaspoon salt or 1/4 teaspoon salt substitute
1/4 teaspoon paprika
1/2-1 teaspoon dried tarragon, crumbled
3 -4 tablespoons dry sherry

Steps:

Preheat oven to 450°F.
Spray a baking dish (about 11"X7") and arrange filets in a single layer.
Overlap slightly if necessary.
Sprinkle with salt and paprika; Set aside.
In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes.
Add sherry and tarragon, and simmer 2-3 minutes more.
If this mixture is very wet, simmer to reduce another minute or two.
Spoon contents of skillet over fish.
Bake@ 450F 20-30 minutes, depending on the thickness of your filets.

Nutrition Facts : Calories 403.6, Fat 10.9, SaturatedFat 2.3, Cholesterol 113.5, Sodium 421.8, Carbohydrate 10.1, Fiber 1.8, Sugar 2.2, Protein 47.7

Pan Fried Tilapia With White Wine and Capers image

Provided by Chef Lyle

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup dry white wine
1/4 cup tomatoes (chopped seeded)
2 tablespoons fresh lemon juice
2 tablespoons capers (drained)
1 garlic clove, minced
1/2 teaspoon dried basil
4 tilapia fillets (6-ounce each)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
cooking spray
1 tablespoon olive oil
2 tablespoons Smart Balance light butter spread
2 tablespoons fresh parsley (chopped)
1 lemon (cut into wedges optional)

Steps:

Combine first 6 ingredients, stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.