Emeril Lagasse Tilapia Recipe
This tilapia dish is fast, fresh, and never fails—it’s one of those recipes I keep in my back pocket for busy nights!The spice mix makes it pop—don’t be shy with Emeril’s seasoning blend, and definitely sear it hot to lock in the texture.When cooking, the crust that forms on the outside gives it just enough structure to work great on its own or with simple rice.Use a paper towel to pat the fish dry first—otherwise you won’t get that quick sear.Add a sprinkle of chopped parsley at the end for color and just a little lift!
Servings: 4
Ingredients
- 4 Fillets Tilapia 6 oz. each
- 3 Tbsp Butter softened
- 1 Tbsp Parsley chopped
- 2 tsp Garlic minced
- 1 Tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1 Lemon sliced
- 4 sheets Parchment Paper about 16”x12”
Instructions
- Preheat your oven to 425°F so it's hot when you're ready to bake.
- Mix the softened butter, parsley, garlic, Worcestershire sauce, salt, and white pepper in a small bowl until everything comes together.
- Spread out the parchment sheets and set one tilapia fillet on each.
- Spoon a quarter of your seasoned butter onto each fillet and spread it over the top.
- Lay a few lemon slices on each piece of tilapia for some bright flavor.
- Fold the parchment over the fish and twist or crimp the edges to seal, making sure steam can't escape while it bakes.
- Set the packets on a baking sheet and bake in the middle of the oven for 12 to 15 minutes, until the fish flakes easily with a fork.