- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 220 kcal
Quick summary
“Baked tilapia with fine herbs is an aromatic and practical preparation that cooks tender fillets over a hearty bed of sliced onion and red bell pepper. It's worth making for the oven ease that dispenses with frying and delivers a vegetable broth enriched with olive oil and lemon.”
What you need to know
- Tempero dos 4 filés com emulsão de azeite de oliva, suco de limão, alho picado e 3 colheres de ervas finas frescas
- Montagem em assadeira com pimentão vermelho picado e cebola fatiada dispostos diretamente sobre os filés
- Cozimento inicial coberto com papel-alumínio a 180°C por 20 minutos e finalização destampada por 15 minutos para dourar
Ingredients
Main
- 4 tilapia fillets (approximately 600g)
- 2 tablespoons olive oil
- 1 lemon (juice)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of fine herbs (parsley, chives, basil)
- 1 red bell pepper, chopped
- 1 sliced onion
Instructions
Principal
- In a bowl, mix the olive oil, lemon juice, garlic, salt, pepper, and fine herbs.
- Place the tilapia fillets in a baking dish and drizzle with the seasoning mixture.
- Distribute the bell pepper and onion over the fillets.
- Cover the baking dish with aluminum foil and place in the oven.
- Bake for 20 minutes with the aluminum foil and then remove to brown for another 15 minutes.
- Check if the fillets are cooked; they should crumble easily with a fork.
- Remove from the oven and let rest for 5 minutes before serving.
Chef's tips
- Mantenha a assadeira coberta com o papel-alumínio nos primeiros 20 minutos para que o vapor cozinhe os legumes e hidrate o peixe
- Retire o papel-alumínio no terço final para que o líquido reduza levemente e a cebola adquira bordas caramelizadas
- Não ultrapasse o tempo indicado de forno; a tilápia é um peixe de cozimento rápido que pode esfarelar se ressecar
Variations
- Tilápia com batatas incluindo rodelas pré-cozidas de batata inglesa no fundo da assadeira antes de acomodar o peixe e temperos
- Versão com azeitonas salpicando meia xícara de azeitonas pretas picadas sobre a camada de cebola e pimentão antes do forno
- Tilápia com crosta de alho polvilhando queijo parmesão e alho em lâminas sobre os filés no momento de retirar o alumínio
Substitutions
- A tilápia pode ser substituída por merluza em filés, pescada-branca, Saint Peter ou filés de corvina fresca
- O pimentão vermelho pode ser substituído por pimentão amarelo ou tomates maduros cortados em rodelas grossas
- O manjericão e cebolinha da marinada podem ser trocados por ramos de tomilho fresco, orégano seco ou alecrim desidratado
How to store
Keep leftovers in a serving dish covered with a lid or plastic wrap in the refrigerator for up to 2 days. To reheat while maintaining the tenderness of the fillets, use an oven at 170°C for 10 minutes covered with aluminum foil to prevent the meat from drying out.
Can it be frozen?
It is not recommended to freeze this dish after baking, as the tilapia fillets release excessive water and the onion softens, losing consistency. Freeze fresh raw, unseasoned tilapia fillets for up to 90 days in an airtight bag.
What to serve with
Serve accompanied by white rice, well-loosened and drizzled with the aromatic oil from the bottom of the pan, and rustic mashed potatoes. A salad of crisp green leaves with slices of Japanese cucumber closes the menu with lightness.
Frequently asked questions
Can I put raw potatoes directly into the baking dish?
Raw potatoes take longer to bake than tilapia; if you are going to use them, cook the slices beforehand in boiling water for 8 minutes.
Does the fish release a lot of water during baking?
The fish and vegetables release water naturally; the final 15-minute step without the aluminum foil helps evaporate excess liquid and thicken the sauce.
How to know when the baked tilapia is ready?
The fillet will be at the correct point when it displays a whitish and opaque color and crumbles into soft flakes when touched gently with a fork.
Why is it necessary to cover the baking sheet with aluminum foil?
The aluminum foil retains cooking steam and prevents the thin tilapia fillets from drying out before the onion and bell pepper are soft.
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