Smothered Tilapia

Smothered Tilapia


"This recipe is a good recipe for those who want to eat fish but don't like fishy taste. Has a great mixture of flavors and textures that even my non fish eating husband enjoys."

Ingredients 35 m {{adjustedServings}} servings 250 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.
  3. Lay a slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.
  4. Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Tips & Tricks
Pan-Seared Tilapia

Discover the delicious and easy way to prepare tilapia.

Easy Baked Tilapia

Prepare a healthy and delicious meal in just a handful of minutes.

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Reviews 60

  1. 82 Ratings


I love tilapia and very much liked this recipe with the following adjustments. Melted swiss gets a little too gummy for my taste, so I used shredded fresh parm. Steak seasoning is on the salty side, so I made up my own seasoning blend. For those of you who've never eaten tilapia, as with most fish does not taste fishy at all. If it does smell funky, take it back. Thanks Rena!

Evelyn R.

I used bottled lemon juice, Shredded Mozzerella and Tones Canadian Steak Seasoning (what I had on hand) - awesome! Can't wait to eat the left overs tomorrow.


This recipe is great for people who do not enjoy the taste of fish(my wife). I did'nt have any fresh lemons so i used bottled lemon juice, did'nt matter this dish is easy and very good.