Lemon-Dill Tilapia

Southern Living
Lemon-Dill TilapiaRecipe
Beth Dreiling Hontzas; Rose Nguyen
Tilapia gets a twist with lemon and dill. Aluminum foil can be substituted for parchment paper.
Makes 4 servings


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4 (5-oz.) fresh tilapia fillets
1 teaspoon salt
1/2 teaspoon pepper
2 lemons, sliced
1/4 cup shredded carrot
2 tablespoons fresh dill
2 tablespoons fresh parsley
2 tablespoons butter


Prep: 15 Minutes
Cook: 25 Minutes

1. Preheat oven to 375°. Sprinkle fillets with salt and pepper.

2. Cut parchment paper into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly with carrot, dill, and parsley. Top each fillet with 1/2 Tbsp. butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.

3. Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.

Created date

January 2008