1/1 Photo of Asian Tilapia in Foil
Halcyon Eve's Note:
Tilapia is popular in many Asian cuisines. Use low-sodium soy sauce to cut back on the sodium, if desired. I wasn't crazy about it, but so far I haven't liked any tilapia recipes--I just don't like the taste of the fish, I guess! The topping is good, though, and I will probably use it with other kinds of fish I do like--like snapper or cod. I did find that it took a lot longer to cook than the recipe originally called for (10-12 minutes at 425* F), so I've updated it. If you are using thin fillets in single layers, you may want to cut back on the heat and time a bit. You can always cook it longer if needed, but you can't un-cook it!
My Private Note
Units: US | Metric
- 1Preheat oven to 450* F. Wash fillets and pat dry. Tuck thin ends under so the whole fillets will be of equal thickness.
- 2Place each fillet on 12x15” pieces of foil.
- 3Combine soy sauce, sesame oil, ginger, and pepper and spoon over fillets. Sprinkle scallions on top of each fillet. Fold the foil over fish and crimp edges to seal.
- 4Place packets on baking sheet in a single layer.
- 5Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.
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Nutritional Facts for Asian Tilapia in Foil
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 245.0
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 1.9 g
- Cholesterol 85.0 mg
- Sodium 1098.9 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.9 g
- Sugars 1.0 g
- Protein 36.6 g