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- Dish type
- Side dish
Sesame oil brings out the flavour of the fish in this easy recipe. Even better if you can leave it in the marinade a little for 45 minutes or an hour.
239 people made this
- 2 tilapia (or other white fish) fillets
- 60ml sesame oil
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning or herbs
- 1/4 teaspoon coarse sea salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Place the tilapia in a bowl, and drizzle with the sesame oil. Season with garlic, Italian seasoning, coarse salt and pepper. Cover and marinate for at least 30 minutes in the fridge.
- Preheat oven to 180 C / Gas 4.
- Transfer the tilapia and marinade to a baking dish, and bake for 30 minutes, or until fish is easily flaked with a fork.
Reviews & ratingsAverage global rating:(270)
Reviews in English (197)
by lefty chef
This was a desperation recipe for me and it turned out great. I put six frozen tilapia filets into a ziploc bag, added about a half cup of sesame oil, a packet and a half of Italian seasoning, a sprinkling of salt and pepper and 3 cloves of minced garlic, then shook the bag up and let the filets marinate and defrost at the same time inside the bag in a sinkful of cold water for an hour.Baked them for 22 minutes and they were perfectly done. My family LOVED them and they had plenty of flavor.-03 Nov 2005
Very, very nice recipe. We love the subtle flavor that sesame oil gives. A couple of things: I used that lemon pepper shake that you can buy for seafood rather than the Italian seasoning which I thought would clash with the sesame. Worked wonderfully. Also, I sprinkled toasted sesame seeds on the top. Be careful not to overcook and you've got a 5 star recipe!-27 Jan 2007
THIS RECIPE WAS A HUGE HIT - and my family is extremely finicky. But, I did do a few things differently than the recipe called for. I used fresh herbs (oregano, basil, and parsley) and dried rosemary (but not much). I put everything in a dish when I was making the marinade, then transferred it all to a ziplock bag and put in the refrigerator. I made sure all pieces of fish were coated with the marinade and turned it (the bag) and massaged the fish every 30 minutes for an hour and a half - this was to make sure every peice was good and coated with all of the herbs and spices. Then I took the fish out of the refrigerator, brushed all of the excess marinade (from inside the bag) onto the fish with a basting brush and enclosed all of the fish in an aluminum foil "tent" and put it in a glass baking dish. The fish fell apart when it was done (about 40 minutes at 345- 350) and the juices were inside the foil bag with the fish. I WILL DEFINATELY MAKE THIS AGAIN! BRAVO to the creator of this recipe!-08 Jun 2005