4 skinless tilapia fillets (6-8 oz each)
coarse salt and ground pepper
3 tablespoons light mayonnaise
1/2 cup finely chopped parsley
2 tablespoons finely chopped fresh dill (othe options: cilantro, tarragon or chives)
lemon wedges, for serving
Preheat oven to 375F. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly.
Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.
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