Cajun Tilapia with Dill Sauce

    (1099)
    30 minutes

    Here's a great way to serve tilapia or any other mild-flavoured white fish - baked with citrus and served with a creamy sauce of fresh dill and lemon.


    1012 people made this

    Ingredients
    Serves: 4 

    • 4 fillets tilapia or other white fish
    • salt and pepper to taste
    • 1 tablespoon Cajun seasoning, or to taste
    • 1 lemon, thinly sliced
    • 1/4 cup mayonnaise
    • 1/2 cup sour cream
    • 1/8 teaspoon garlic powder
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped fresh dill

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C. Lightly grease a 20x30cm baking dish.
    2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
    3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
    4. While the fish is baking mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
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    Reviews and Ratings
    Global Ratings:
    (1099)

    Reviews in English (780)

    by
    441

    The sauce is great - make it! Because of other reviews of the fish I changed the cooking method and had great success. I used the same seasonings but pan fried the Tilapia filets in a little butter and olive oil. I used medium high heat to get crispy edges. I sprinkled lemon juice over the top - fabulous!  -  24 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    255

    I loved the dill sacue for this recipe. The fish itself was ok, and it would have gotten less stars had it not been for the dill sauce. It was great, and I only made 2 fish fillets but kept the dill sauce the same so I could use it on my steamed asparagus. It tasted great on both the fish and asparagus. I used plain fat-free yogurt instead of sour cream, and light mayo. That way I could feel better about eating so much of it.  -  06 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    174

    This was pretty good. I realized as I was prepping that I was out of cajun seasoning, so I just used a little garlic powder and crushed red pepper. I am also wary of drying the fish out, as has happened to me too often, so I put a little butter on before seasoning. Made the sauce exactly as the recipe calls for. I found it to be just a little tart, but the family seemed to like it. (I tend not to put lemon on my fish, so I'm probably biased) Was very easy, so I'll make again.  -  01 Oct 2006  (Review from Allrecipes USA and Canada)

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