Baked Tilapia Recipe

Reviewed on Apr. 19, 2011 by HCookG

Very easy, quick and great flavor every one enjoyed and and had seconds !!

Reviewed on Apr. 09, 2011 by cac92643

My husband is a very fussy eater. When I tried this recipe on him, he said this is delicious - make this again. I loved it because it was so easy.

Reviewed on Apr. 02, 2011 by jxrums29

Yummy - very easy and oh so good!!!

Reviewed on Mar. 30, 2011 by cherrylady

Delicious! Mine was very pale after the 15 minutes in the oven, so I broiled it very briefly. Yummy! I'll make this again and again!

Reviewed on Mar. 28, 2011 by 1bocagirl

I'm not a huge fan of tilapia, but this dish is excellent! The capers compliment the lemony sauce. My family loved it and I will be making it again!

Reviewed on Mar. 27, 2011 by BellaMia Cali

I am not a cook. I rarely cook anything. Also, I generally do not like fish. I started a low calorie diet and decided to try fish again. This recipe was so easy to make and the fish turned out great. My fiancée and I both really enjoyed it!!

Reviewed on Mar. 26, 2011 by sipper

Since tilipia is an economical and mild fish I'm always looking to new ways to prepare it. This is very quick and delicious. The sauce also works well for chicken. This is a winner!

Reviewed on Mar. 26, 2011 by Britfile

My husband didn't care for tilapia untill I tried this recipe, now he raves about it. I did use a little more lemon juice just because I was not too exact measuring. It was tasty, the capers really brought it to life!

Reviewed on Mar. 26, 2011 by Circeae

I make this over and over... we love it.

Reviewed on Mar. 15, 2011 by SteelerPrideUSA

this is very good i have made it twice very good and very easy to make cant get enough of it thank you.

Reviewed on Feb. 21, 2011 by skymom747

We love this recipe - so easy and so flavorful!!

Reviewed on Dec. 12, 2010 by ian0512

For a fish recipe, this was okay. I have tasted better, but I wouldn't discourage someone from making it. It is good, just not great. Next time I will follow the advice of "tho1324" on the comments, and try marinating it in lemon juice first. Since I will be doing that, I will probably use an additional Tbsp of lemon juice.

Reviewed on Nov. 18, 2010 by ninabugt

Wow! This was an amazingly easy and DELICIOUS way to fix fish. The sauce tastes exactly like the Chicken Piccata sauce from my favorite Italian restaurant. I will definitely be making this one over and over!

Reviewed on Nov. 15, 2010 by nelloyello11

This was my first attempt at making fish. I don't eat fish often but am trying to start eating more of it. I chose this recipe because of ease of preparation and its use of capers (I love them!). It really was a very easy preparation. The result was great! The combination of lemon with the spices was very fresh-tasting and the paprika gave it just enough of a smoky flavor. I will definitely be making this again!

Reviewed on Nov. 14, 2010 by anray86

This recipe was pretty good. Instead of capers i used pepper.

Reviewed on Oct. 26, 2010 by mythyagain@yahoo.com

This is now in my Favorites cookbook. So quick and so delicious. I plan on trying different types of fish with this recipe.

Reviewed on Oct. 19, 2010 by JbellV

I didn't have capers, so I just left them out. My husand and I loved this. The fish was tender, and the flavor was just enough without being overpowering. Great with aparagus.

Reviewed on Oct. 09, 2010 by prayerharvest

I made this recipe in my electric skillet, rather than using my oven. The fish cooked in a flash and we were sitting down to eat in less than 1/2 hour from start-to-finish. Went great with green beans amandine, too!

Reviewed on Sep. 17, 2010 by Tayabug

This was delicious! I didn't have tilapia, so I made the recipe with sole, and I doubled the recipe for my larger family. I also used dill instead of oregano. The sole had a lot of water in it, creating so much liquid that the fish was more poached than baked. When it was done, I thickened all the extra liquid with a little cornstarch and drizzled it over the fish . Oh my gosh....it was so good! The combination of butter, lemon, dill and capers was fantastic! We will definitely be having this for dinner again soon!

Reviewed on Aug. 07, 2010 by angcy

This is an easy and yummy recipe!

Reviewed on Mar. 02, 2010 by BOBSBARBECUE

I fix this recipe about once a week. I use a little less lemon juice, omit the oregano and use dill weed instead. My family loves it.

Reviewed on Jan. 27, 2010 by debra_lynn

Easy, delicious and healthy! I used salmon and 1 T. pineapple juice for some of the lemon juice. Yum!

Reviewed on Nov. 20, 2009 by Pnina

Excellent recipe. My husband loved it. I'll definitely make it again.

Reviewed on Nov. 07, 2009 by tho1324

The recipe was good, but did not have the flavor I was expecting...I would push lemon juice on the fish first or would use a balsamic vinegar to marinate fish along with cilantro first then continue the recipe.

Reviewed on Oct. 16, 2009 by MaMaKin

This recipe was terrific. I will make again and again and again.

Reviewed on Aug. 05, 2009 by BOBSBARBECUE

Has anyone figured out the nutrition facts for this recipe?

Reviewed on Dec. 12, 2008 by pambern

I made this last night with mahi mahi, and it was great! I'll try it again with tilapia, which I'm sure will be great, also. I imagine this preparation would be good for any kind of fish fillets.

Reviewed on Dec. 05, 2008 by iclue

re: Tilapia

it is a sweet mild white fish that melts in your mouth you can also cook it in the microwave

iclue

Reviewed on Dec. 04, 2008 by waynejv

Tilapia is a w2hite flesh fish,sweet,light texture,bakes or fries quickly,good hot or cold,cheap and tasty. You can add just about any topping you think of, Breaded,dipped,sprinkled ,just go with your feelings...enjoy!

Reviewed on Dec. 04, 2008 by ladiana1950

I have seen Tilapia in the grocery store for a long time now, but never tried it..What is the flavor and texture of this fish..anyone??

Reviewed on Dec. 04, 2008 by gerri.coulter@sbcglobal.net

Slight correction on definition of capers... Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives.

The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive. The smallest variety from the South of France, called nonpareil, is the most prized and comes with an equally notable price-tag. Larger capers are stronger in flavor and less aromatic.

Reviewed on Dec. 04, 2008 by sailor951

Capers are a smale olive that have a lot of punget flaver so you can you menced green olves in place but the flaver will be more fishie tast this makes more salt to it i like more pepper spices to it in sted like chilly power or dryed itallion seasons

Reviewed on Dec. 04, 2008 by Yiddoyam

Has anyone tried this with another type of fish...such as cod?

Reviewed on Dec. 04, 2008 by txjohnson

What are capers? Can something else be substituted so I can make this tonight?

Reviewed on Dec. 29, 2007 by apemc

My kids 6 and 2 ask me to make this for dinner!! We LOVE it!!