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+ servings

Baked Tilapia

This Baked Tilapia dish is an adaptation from something my mom used to prepare years ago. In contrast to the large whole tilapia she used to cook, complete with the head, tails and fish bones all intact, I made do with the fillets I had from the grocery. They were large and fresh so I knew it would make a good meal. I added sliced onions, tomatoes, lemons, fish sauce and seasonings. Baking time was only a few minutes. Soon, the fresh fish was baked into a wholesome, flavorful casserole filled with citrus flavors. This is an AsianInAmericaMag recipe and serves 2 or up to 4 if accompanied by rice.
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Baked Tilapia
Servings: 2 people

Ingredients

  • 2 to 3 pounds boneless Tilapia fish fillets
  • 6 Tablespoons divided, use 3 Tablespoons to marinate fish vegetable or corn oil
  • 1 whole sliced lemon
  • 1 Tablespoon juice from a lemon
  • 2 large sliced tomatoes
  • 1 whole sliced white onion
  • 1 Tablespoon fish sauce or Filipino 'patis
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper powder
  • 1/2 cup for garnish fresh chopped parsley
  • 1/2 cup vegetable broth
  • for serving boiled jasmine white rice
  • 1/2 teaspoon for marinating the fish paprika powder
  • 1 teaspoon for marinating the fish whole black pepper corns

Instructions

  • Pre-marinate the fish fillets for 20-25 minutes before cooking. Pierce the fillets with a fork. Add the 3 tablespoons cooking oil, lemon juice, fish sauce or ‘patis’, chopped onions, paprika, salt, black pepper powder and black pepper corns. Cover with plastic wrap and refrigerate.
  • Preheat oven to 350 F degrees. Prepare an oven-safe deep pan, about 9 x 13 inches or  any casserole container where the fish fillets will fit. Brush the pan  with the remaining 3 tablespoons of oil.
  • Arrange the fish fillets next to each other on the pan. Do not overlap the fillets or the bottom part that’s hidden will not cook well. Place the sliced tomatoes and lemon pieces on the side of the fish. Pour the broth on the fish. Cover with foil. Bake at a preheated oven 350 F degrees for 25 minutes. When done, remove from oven and uncover. Garnish with chopped  parsley. Serve hot with boiled white rice. Sprinkle juice of a lemon all over the fish just before serving.
  • Cook's comments: if tilapia is not available, feel free to use any other white fish fillet for this recipe. Here in the States, I use regular parsley, but in the Philippines, we use what is called "wan soy", chopped, for garnish.
  • Acknowledgement: For my references on the "pabasa" or "pasyon" rituals, book, hymns and regional differences, many thanks to food writer Karen Shih of the blog The Pilgrim's Pots and Pans. Go see her interesting articles on regional cooking in Pampanga, the culinary capital of the Philippines.                                   Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content without prior permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the LEGAL thing to do. Thanks for your cooperation.