Juicy Baked Whole Tilapia
This baked whole tilapia is cooked to perfection with golden potatoes and a splash of sherry wine. It’s a simple one-pan meal that stays juicy, flavorful, and wonderfully fresh.
Ingredients
- 1 whole tilapia
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 slices lemon
- 4 cloves garlic
- 2 bay leaves
- 250 g potatoes
- 1 onion
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 80 ml Sherry wine for potatoes
- 40 ml Sherry wine for tilapia
- 2 tablespoon extra virgin olive oil
Instructions
- Score the tilapia with diagonal cuts on both sides for even cooking. Rub the fish with salt and black pepper, making sure to season inside the cuts.
- Insert lemon slices, garlic cloves, and bay leaves into the cavity of the fish. Refrigerate the fish.
- In a baking dish, toss diced potatoes and sliced onion with salt, black pepper, 2 tablespoons extra virgin olive oil, and 80 ml sherry wine.
- Bake the potato mixture in a preheated oven at 400°F /200°C (355°F convection / 180°C fan) for 40 minutes.
- Place the seasoned tilapia on top of the baked potatoes. Drizzle 40 ml sherry wine and 2 tablespoons extra virgin olive oil over the fish.
- Return the dish to the oven and bake for another 30 minutes, or until the fish is cooked through and the potatoes are golden.
- Serve hot with the sherry-flavored potatoes and onions, garnished with fresh herbs if desired.
Notes
Score the Fish Well: I like to make 3–4 deep diagonal cuts on each side of the whole tilapia so it cooks evenly and soaks up all the seasoning.
Stuff Generously: I always tuck the lemon slices, garlic, and bay leaves firmly inside the cavity; it makes the whole tilapia fish smell amazing while it bakes.
Toss the Potatoes Thoroughly: I give the potatoes and onion a good mix with the extra virgin olive oil and sherry wine so every piece is coated and roasts evenly.
Bake in Two Steps: I like to pre-bake the potatoes first; this way they come out perfectly golden without overcooking the fish.
Chill the Fish Before Baking: I usually refrigerate the stuffed tilapia while the potatoes are in the oven. It gives the flavors time to settle into the tilapia.
Nutrition
Calories: 474kcal | Carbohydrates: 31g | Protein: 21g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 43mg | Sodium: 2386mg | Potassium: 942mg | Fiber: 4g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 2mg