Tilapia with a Creamy Dill Sauce

    (1103)
    30 min

    A super-delicious way of preparing fish. Cajun-seasoned tilapia fillets are baked to perfection and served with a creamy dill sauce. Serve with steamed asparagus, if desired.


    1011 people made this

    Ingredients
    Serves: 4 

    • 4 (115g) fillets tilapia fish
    • salt and pepper to taste
    • 1 tablespoon Cajun seasoning or to taste
    • 1 lemon, thinly sliced
    • 4 tablespoons mayonnaise
    • 125ml soured cream
    • 1/8 teaspoon garlic granules
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped fresh dill

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. 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.
    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, soured cream, garlic granules, lemon juice and dill in a small bowl. Serve with tilapia.

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    Reviews & ratings
    Average global rating:
    (1103)

    Reviews in English (783)

    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 US | 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 US | 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 US | Canada)

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