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get 2-4 fillets
place in buttered baking dish. dice a shallot, sprinkle over fish. sprinkle some chopped parsley, a pinch of red pepper flakes, salt and pepper. dot each fillet with butter and put a slice of lemon over each.
Bake at 350 degrees for 30 minutes.

You will need:

Tilapia fillets
Fresh Dill
Julienned carrots
Julienned zuccini
Butter
White Wine
Salt N Peppa
Parchment paper (you can use foil pouches for this)

Cut the parchment paper into a large heart. Place a fillet on one side; place a small pat of butter on the fillet; stack a small amount of the veggies on the fillet; sprinkle some dill on the whole pile. Beginning at the small end, fold the other leaf over, and begin creasing the parchment in small scallops. Just before finishing, add about a teaspoon of white wine to the package. Seal it up, and bake on a flat pan at 375 degrees for about 15-20 minutes (based on size of fillets). If you don't have parchment paper, use foil pouches. And if you use foil, you can cook this on a grill.

Here is my favorite. I do broil it rather than bake it but the original recipe calls for baking. We have tried many tilapia recipes and this is the one we always come back to. Hope you enjoy it!

Baked Tilapia in Garlic and Olive Oil

4 (4 oz) tilapia fillets
4 cloves crushed garlic
3 TBS olive oil
1 onion, chopped
1/4 tsp cayenne pepper (or less)
Paprika (to dust)

1. Rub the fillets with the crushed garlic; then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade. (I find this last step is not necessary.)
2. Preheat oven to 350 degrees.
3. If baking the fish, transfer it to a 9x13 baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne and paprika. If you are grilling the fish, wrap the fish and oil, garlic, onion, pepper and paprika in aluminum foil.
4. Bake at 350 degrees for 30 minutes.

Notes:
* I broil using the 10 minute per inch of thickness rule.
* I use minced garlic and dehydrated onion to make nice crunchies on top.
* I often add 1-2 cans of drained sliced new potatoes next to the fish. Brush on olive oil and sprinkle with salt, paprika and parsley.

Quick, easy and tasty dinner!

Here's another favorite that makes a special entree from ordinary mild fish.

Garlic and Tomato Tilapia

4 cloves garlic, crushed (or to taste)
1 cup peeled, seeded, and diced tomato
5 TBS sour cream
sliced ripe olives
salt and pepper to taste
2 tilapia fillets

1. Preheat oven to 325 degrees.
2. In a medium bowl, mash together the garlic and tomato. Stir in the sour cream, olives and season with salt and pepper. Place fish fillets in shallow baking dish.
3. Bake fish for 10 minutes in preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

Note:
* I serve with garlic toast and a green salad.

It not baked, but I guess you could.

Catfish Cakes

I cooked up these catfish cakes last night. My hubby likes to put them on a bun with tarter sauce. I like them with hush puppies, fries & slaw.

1/2 cup chopped onion
2 tablespoons butter
1/2 cup fish fry coating mix
1/2 cup cornbread mix
1 teaspoon baking powder
1 teaspoon creole seasoning
1/4 teaspoon ground black pepper
1/3 cup buttermilk
1 egg, separated
1/4 to 1/2 teaspoon hot pepper sauce
1 cup cooked rice
1/2 pound farm-raised catfish fillets, cooked and flaked
vegetable oil

Cook onions in butter in small skillet over medium heat until tender; set aside.
Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
Blend milk with egg yolk and hot pepper sauce; stir rice, fish, onion, and milk mixture into dry ingredients.
Beat egg white until stiff but not dry. Fold in beaten egg white.
Heat oil in large skillet over medium-high heat.
Drop batter by 1/4 cup into skillet; flatten with back of spoon.
Turn cakes when golden brown.
Drain on paper towels.

PREP TIME 20 Min
COOK TIME 25 Min
SERVINGS 10

Spicy New Orleans Catfish Fries

Discovered this recipe while I was at one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have

1 (10 ounce) fillet frozen catfish (I'd use fresh, if I was lucky fishing)
1 teaspoon cayenne pepper, or to taste
1/2 cup corn flour
salt and pepper to taste
1 quart oil for frying

Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
Heat oil in deep-fryer to 365 degrees F
Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

PREP TIME 10 Min
COOK TIME 3 Min
SERVINGS 2

Maybe you could bake , instead of fry!! Photos of both is in my photos.

Just wanted to bring this forward for another member.