Baked Tilapia with Rosemary and Lemon
Baked tilapia with rosemary and lemon is a twenty-five-minute dinner built around one of the most widely available fish at any grocery store. Rub the fillets with Biancolilla N°07, rosemary, and lemon zest before baking, the oil's own rosemary note does the seasoning for you.
Ingredients
- 2 tilapia fillets
- 3 tablespoons Biancolilla N°07
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 lemon
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pat the tilapia fillets dry with a paper towel and arrange them on the prepared sheet.
- In a small bowl, combine Biancolilla N°07, chopped rosemary, and lemon zest, then rub the mixture evenly over both sides of each fillet.
- Season generously with salt and pepper.
- Bake 12 to 15 minutes, checking at the earlier mark since tilapia cooks quickly, until the fish is opaque and flakes easily when pressed with a fork.
- Transfer to plates and serve with lemon wedges and a final drizzle of Biancolilla N°07.
Nutrition
Serving size
1 fillet
Calories
314
Total fat
23g
Saturated fat
4g
Cholesterol
70mg
Sodium
267mg
Carbohydrates
0g
Dietary fiber
0g
Sugars
0g
Protein
28g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How do I know when the tilapia is done?
Tilapia cooks quickly, so start checking at the 12-minute mark.
Can I use a different fish?
Any mild white fish works here if tilapia isn't available.
What should I serve this with?
It pairs well with the Warm Cannellini Bean Purée or the Roasted Rosemary Potatoes.
What You'll Need
Biancolilla N° 07
$35.99
Shop this bottle →
