Baked Tilapia With Herb Butter

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“A simple, easy and delicious recipe that I found in the Food Network Magazine. I used regular cremini and button mushrooms, added some snow peas, minced garlic and slivered onions. Simple but great for company too!”

Ingredients Nutrition

  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh tarragon or 2 tablespoons basil
  • 8 ounces sliced mixed mushrooms (about 4 cups)
  • 4 stalks celery, sliced on the diagonnal
  • 1 bunch scallion, sliced
  • kosher salt & freshly ground black pepper
  • 24 ounces tilapia fillets


  1. Preheat the oven to 400 degrees. In a small bowl, mix the butter and tarragon or basil until combined; set aside.
  2. Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions (this is where I then added the slivered onions, pea pods sliced and minced garlic). Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt and pepper to taste.
  3. Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18-22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.

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