Overcooked, dry fish is the easiest way to ruin a great fish.  I usually bake fish in foil pockets with a little dill and lemon, because the fish bakes perfectly to a flakey, moist filet without drying out.  I found a recipe for tilapia with a spicy twist and the dill in a cream sauce.  I did not have all the ingredients, so after a few tweaks, the fish turned out great.  The fish does have a kick, but the sauce cools and complements the flavors.


  • 6 Tilapia filets (about 2 pounds)20150905_184723
  • 1T lemon pepper
  • 1t garlic
  • 1t parsley
  • 1/8 t salt
  • 1/8 t black pepper
  • 1T Cajun seasoning20150905_184836Sauce
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 t garlic salt
  • 1 t onion powder
  • 2 t lemon juice
  • 2T dill

Make sauce a few hours before serving to allow flavors to mingle. Mix all sauce ingredients in a small bowl until evenly blended, cover, and refrigerate. Remove sauce from refrigerator when you start the fish; sauce is best at room temperature.

Preheat oven to 350 degrees. Place a sheet of foil onto a baking sheet and spray with cooking spray. Spread fish evenly on baking sheet. In a small bowl, combine garlic, salt pepper and Cajun seasonings. Sprinkle half of the spice evenly over fish, flip fish over and sprinkle with remaining spices. Cover with another sheet of foil and pinch the ends. 20150905_191639Bake until fish flakes easily with a fork- about 20-25 minutes.

Serve fish with sauce.