Ginger and Cilantro Baked Tilapia

This fish bake is quick and easy! It’s sweet and spicy, yet exotic. Josh and I use tilapia because it’s easily available, but we have also used salmon, swai, and perch. You are going to love this recipe! This recipe serves 2.

Here’s what you’ll need:

2 Large tilapia fillets-about 3/4 pound

1 jalapeno pepper (optional)

3 garlic cloves

1 inch grated ginger (1 Tbsp)

2 Tbsp soy sauce

1/4 cup white wine

1 tsp sesame oil

1/3 cup chopped cilantro

scallions, chopped for garnish

extra cilantro, to garnish


Heat the oven to 475 degrees F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish (13x9x2).

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whirl until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous.

Seve immediately over brown rice, garnish with scallions and cilantro.


This recipe was obtained from


Tilapia (Photo credit: roolrool)

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