This baked tilapia is topped with a creamy Dijon mayo sauce before being baked in a hot oven for only ten minutes.
It’s another quick weeknight meal to add to the rotation!
A few weeks ago ALDI had nice cuts of fresh (never frozen!) tilapia on sale for some sort of ridiculous “this must be expiring soon” price.
I couldn’t help myself from buying a couple packages, and then promptly throwing them into our freezer chest for use at a later date.
Tilapia’s thin, which means thawing it out takes practically no time.
If it’s not already sealed up in freezable packaging, then I always put meat into a in a zip top freezer bag before freezing it.
This makes it super easy to drop the bag into warm water, and then it’s thawed by the time my oven’s preheated to 425°F.
For the sauce, all I did was whisk together some mayo, Dijon mustard, grated Parmesan, garlic powder, pepper and parsley.
Using a spoon, I slathered the mixture on top of each piece of tilapia in a shallow baking dish, and then threw it into the oven for ten minutes.
You heard me right: T E N M I N U T E S.
(Followed by a quick broil for another minute or two to brown up the top a bit.)
This baked tilapia is flaky, tender, and mouth-watering-ly delicious.
Here are some of the kitchen tools I use:
- 2 large tilapia fillets (about 1 pound total)
- 1/2 cup real mayonnaise
- 1/8 cup shredded Parmesan
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
If you like a golden crust on top, broil the tilapia fillets 6" from the element for a minute or two after they're done baking. You don't want the baking dish too close to the top because it could crack.