Cheesy Baked Tilapia

    Cheesy Baked Tilapia

    Recipe Picture:Cheesy Baked Tilapia
    2

    Cheesy Baked Tilapia

    (86)
    35min


    82 people made this

    This is a simple and trustworthy method for baking tilapia with tomato, lemon and cheese. Works with any whitefish, though.

    Ingredients
    Serves: 4 

    • 500g tilapia fillets
    • 2 large tomatoes, sliced
    • 4 slices Swiss cheese
    • 2 large lemons
    • 1 pinch steak seasoning
    • 1 pinch dried oregano

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C.
    2. Place the fish fillets into a 20x30cm glass baking dish. Slice the lemons in half and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.
    3. Lay a slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.
    4. Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.
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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (64)

    by
    54

    I love tilapia and very much liked this recipe with the following adjustments. Melted swiss gets a little too gummy for my taste, so I used shredded fresh parm. Steak seasoning is on the salty side, so I made up my own seasoning blend. For those of you who've never eaten tilapia, as with most fish does not taste fishy at all. If it does smell funky, take it back. Thanks Rena!  -  05 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    41

    I used bottled lemon juice, Shredded Mozzerella and Tones Canadian Steak Seasoning (what I had on hand) - awesome! Can't wait to eat the left overs tomorrow.  -  30 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    28

    This recipe is great for people who do not enjoy the taste of fish(my wife). I did'nt have any fresh lemons so i used bottled lemon juice, did'nt matter this dish is easy and very good.  -  05 Oct 2005  (Review from Allrecipes USA and Canada)

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