Baked Whole Tilapia


  • 1 fresh whole tilapia, gutted & scaled
  • 8 fingerling potatoes
  • 5 cherry tomatoes
  • 4 tbsp. cider vinegar
  • 4 tbsp. mustard
  • 1 tbsp. fresh dill, chopped
  • 2 cloves garlic
  • 1 sprig parsley
  • 1/2 tsp. olive oil
Almond and pecan crusted tilapia

Preparation and Cooking Instructions

  • Preheat oven to 400°F (204°C).
  • Whisk the cider vinegar, mustard, and dill in a medium-sized bowl.
  • Dip the potatoes in the vinegar mixture and place along the edge of a baking dish, making sure to have room for the fish in the center.
  • Set aside remaining vinegar mixture.
  • Bake the potatoes for 15 minutes.
  • While the potatoes bake, rinse the fish and pat dry.
  • Cut two slashes into the skin on each side of the fish.
  • Place the garlic and parsley in the cavity of the fish.
  • Once 15 minutes have passed, take out the potatoes.
  • Place the tilapia and tomatoes in the center of the baking dish along with the potatoes.
  • Coat the fish evenly on both sides with the remaining vinegar mixture.
  • Bake 15-20 minutes or until the fish is flaky (the thickest part should be at 135°F).

Enjoy & Share

#CleanTilapia        #EatTilapia