Baked Dijon Tilapia Fillets

Parmesan Tilapia @frugalanticsI followed through with my promise.  Here is a super simple fish dish which came about because I had about 30 minutes to get some dinner into my family and an entire day had been unavoidably wasted.   My husband and a business partner own a few rental properties in Jacksonville.  We spent a few days getting some repairs done the last time he was in town.  I was supposed to drive him over and drop him off, but the stars didn’t align the right way and I ended up having to stay with him.  The bright side is that I got to spend time with him.  The dark side is that I had chores and errands that didn’t get done. (We have watched Star Wars too many times….is the other side of the bright side really the dark side?)

Baked Tilapia and Green Beans with Shallots

One of those days that I spent away from home, we returned at 5pm.  Nothing was made, nothing was thawed, but luckily, I had a couple of pounds of tilapia in my freezer.  Fish cooks quickly, even if it’s frozen.  So I made up a quick sauce, poured it over and threw it in the oven.  My husband was skeptical because I hadn’t made any tartar sauce.  (He rarely eats fish without it. ) After one bite of this fish, though, he pronounced it delicious and ate it without any more mention of tartar.  Yeah!

5.0 from 1 reviews
Baked Dijon Tilapia Fillets
  • ¼ cup butter, melted
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • ½ tsp white pepper
  • 1½ tsp Dijon mustard
  • ½ tsp salt
  • 2 tsp dried parsley
  • 2 pounds frozen tilapia fillets
  1. Place tilapia filets in a shallot baking dish.
  2. Mix remaining ingredients in a small bowl.
  3. Pour butter sauce over fish (it will harden because the fish is cold).
  4. Bake 350 degrees 25-30 minutes uncovered until fish turns solid white and flakes.


One thought on “Baked Dijon Tilapia Fillets

  1. Lovely recipe! I made one change… all I had was a dijon mustard with chardonnay, which is lovely, so I decided to go ahead and add a few teaspoons of chardonnay into the sauce itself. I made extra sauce and served the rest over pasta with the fish. Absolutely delicious!!

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