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Sesame Tilapia

Sesame Tilapia

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DEMI3RD

Tilapia fillets baked and infused with the flavor of sesame oil can't be beat! If you have the time, cover and marinate in fridge overnight. Serve with a green salad.

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Nutrition

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  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.
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Reviews

lefty chef
126
11/3/2005

This was a desperation recipe for me and it turned out great. I put six frozen tilapia filets into a ziploc bag, added about a half cup of sesame oil, a packet and a half of Italian seasoning, a sprinkling of salt and pepper and 3 cloves of minced garlic, then shook the bag up and let the filets marinate and defrost at the same time inside the bag in a sinkful of cold water for an hour. Baked them for 22 minutes and they were perfectly done. My family LOVED them and they had plenty of flavor.

Peggy
75
1/27/2007

Very, very nice recipe. We love the subtle flavor that sesame oil gives. A couple of things: I used that lemon pepper shake that you can buy for seafood rather than the Italian seasoning which I thought would clash with the sesame. Worked wonderfully. Also, I sprinkled toasted sesame seeds on the top. Be careful not to overcook and you've got a 5 star recipe!

CRSTE1
56
6/8/2005

THIS RECIPE WAS A HUGE HIT - and my family is extremely finicky. But, I did do a few things differently than the recipe called for. I used fresh herbs (oregano, basil, and parsley) and dried rosemary (but not much). I put everything in a dish when I was making the marinade, then transferred it all to a ziplock bag and put in the refrigerator. I made sure all pieces of fish were coated with the marinade and turned it (the bag) and massaged the fish every 30 minutes for an hour and a half - this was to make sure every peice was good and coated with all of the herbs and spices. Then I took the fish out of the refrigerator, brushed all of the excess marinade (from inside the bag) onto the fish with a basting brush and enclosed all of the fish in an aluminum foil "tent" and put it in a glass baking dish. The fish fell apart when it was done (about 40 minutes at 345- 350) and the juices were inside the foil bag with the fish. I WILL DEFINATELY MAKE THIS AGAIN! BRAVO to the creator of this recipe!