Total Time
Prep 20 mins
Cook 25 mins

Yet another thrown together dish where I've tried to measure the ingredients out. It's really not so important the quantities- a little more or a little less of things depending on your taste. I love this dish, though- it's an alltime fav...

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Mix the vinaigrette by shaking all the ingredients in a jar, and set aside.
  3. In a 9x13" pyrex dish, layer the ingredients for the bake in order as listed above, except for the parmesan cheese.
  4. Pour the vinaigrette over the entire dish, top with the parmesan, and either dot with butter or drizzle some olive oil over it.
  5. Cover with foil and cook for 20 minutes.
  6. Uncover dish and broil until cheese is brown and bubbly.
  7. Serve over white rice in a shallow bowl as this makes a wonderful broth.
  8. Also serve with crusty french bread.


Most Helpful

An easy dish with straightforward ingredients that don't require use of the stove. It looks lovely with green spinach and red tomatoes. I used basa fish and it cooked and tasted just fine. I only had dried herbs, so I would like to use fresh herbs in the future. The spinach on top doesn't wilt that much, so it's a good idea to chop the spinach first. The rice vinegar gives it a sour taste, so my personal preference would be to reduce the amt of rice vinegar. One of my dinner guests enjoyed it just the way it was though! Good with both rice and crunchy pugliese bread.

vusandra October 14, 2008

I used one white onion instead of vidalia and I added halved grape tomatoes instead of roma tomatoes. Also, I did not add the baby spinach leaves. I added a bit more seasoning than the recipe called for and waited to add the parmesan until the fish was almost done. This dish was fabulous. It went well with stuffed jumbo pasta shells with a small side of white rice (for the broth). I highly recommend this recipe to anyone who loves tilapia. Kudos crispychick!

Stripes January 16, 2007

Great recipe! Healthy, tastes great, and adapts easily. I usually use canned, diced tomatoes and chicken broth. When I forget to get the tilapia out of the freezer in time for it to thaw, the recipe still works with the frozen fillets. (I usually replace the broth with a bouillon cube to keep it from getting soggy.) Every one in my family loves this recipe and asks me to make it on a regular basis (at least twice/month).

mary m. smith December 24, 2006

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