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![Baked Tilapia](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/Baked-Tilapia---Wyn.jpg)
Baked Tilapia
SFOC Chef de Cuisine, Nick Miguel
SFOC Chef de Cuisine, Nick Miguel
Recipe - Foodland Farms Ala Moana
![Baked Tilapia](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/Baked-Tilapia---Wyn.jpg)
Baked Tilapia
Prep Time15 Minutes
Servings2
Cook Time25 Minutes
Ingredients
Peeled Garlic, 6 Ounces
Lemon or Lime, 2 Each
Tilapia, 2 Pounds
Kosher Salt, as needed
Black Pepper, as needed
Canola Oil, as needed
Leftover Cooked Rice, 4 Cups
Maika`i Spinach or Kimchee Dip, 1 Container
Aluminum Foil, as needed
Directions
Ingredients
- 1 pack, 6 ounces peeled garlic
- 2 pieces lemon or lime
- 1 piece tilapia (2 pounds)
- As needed kosher salt
- As needed black pepper
- As needed canola oil
- 4 cups leftover cooked rice (jasmine rice is best)
- 1 pack Maika`i Spinach or Kimchee Dip
- As needed aluminum foil
Directions
- Gather all your inredients then preheat oven to 400F.
- Mince all the peeled garlic and slice 1 lemon into wheels and the other into wedges. Set aside.
- Clear and sanitize your sink then proceed to washing the tilapia thoroughly. Using a fish scaler or a butterknife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
- Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
- Season fish with salt & pepper thoroughly (inside and outside) set aside.
- Transfer leftover rice to a mixing bowl and break up any large chunks, drizzle about 1 tablespoon of oil along with half of the minced garlic and season lightly with salt and black pepper.
- Prepare 2 sheets of aluminum foil about 18" in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
- Fill the foil with the seasoned rice, then transfer the fish onto the rice.
- Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
- Using a spatula, spread the spinach dip onto the fish evenly on the exposed sides.
- With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
- Bake at 400F for 15-20 minutes or until internal temperature of 165F is achieved.
- Carefully tear open foil to expose fish and serve immediately with lemon wedges.
To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!
15 minutes
Prep Time
25 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
![Maika`i Peeled Garlic](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/61855132000.jpg)
Maika`i Peeled Garlic, 6 Ounce
Member Price
$3.99 was $4.39$0.67/oz
![Lemon](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/2812.jpg)
Lemon, 0.2 Pound
$0.66 avg/ea$3.29/lb
![Whole Tilapia](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/20303100000.jpg)
Whole Tilapia, 1 Pound
$5.79 avg/ea$5.79/lb
![Morton Coarse Kosher Salt](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/2460001707-1.jpg)
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
![Simply Organic Black Pepper](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/8983618523-1.jpg)
Simply Organic Black Pepper, 2.31 Ounce
$8.99$3.89/oz
![Wesson Pure Canola Oil](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/2700069026.jpg)
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
![Dynasty Jasmine Rice](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/1115244368-1.jpg)
Dynasty Jasmine Rice, 5 Pound
Member Price
$6.99 was $9.69$1.40/lb
![Maika'i Spinach Dip](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/61855135143.jpg)
Maika'i Spinach Dip, 11 Ounce
Member Price
$7.99 was $8.99$0.73/oz
![Reynolds Wrap Aluminum Foil](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/1090008031-1.jpg)
Reynolds Wrap Aluminum Foil, 30 Square foot
Member Price
$3.79 was $4.29$0.13/ft²
Directions
Ingredients
- 1 pack, 6 ounces peeled garlic
- 2 pieces lemon or lime
- 1 piece tilapia (2 pounds)
- As needed kosher salt
- As needed black pepper
- As needed canola oil
- 4 cups leftover cooked rice (jasmine rice is best)
- 1 pack Maika`i Spinach or Kimchee Dip
- As needed aluminum foil
Directions
- Gather all your inredients then preheat oven to 400F.
- Mince all the peeled garlic and slice 1 lemon into wheels and the other into wedges. Set aside.
- Clear and sanitize your sink then proceed to washing the tilapia thoroughly. Using a fish scaler or a butterknife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
- Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
- Season fish with salt & pepper thoroughly (inside and outside) set aside.
- Transfer leftover rice to a mixing bowl and break up any large chunks, drizzle about 1 tablespoon of oil along with half of the minced garlic and season lightly with salt and black pepper.
- Prepare 2 sheets of aluminum foil about 18" in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
- Fill the foil with the seasoned rice, then transfer the fish onto the rice.
- Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
- Using a spatula, spread the spinach dip onto the fish evenly on the exposed sides.
- With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
- Bake at 400F for 15-20 minutes or until internal temperature of 165F is achieved.
- Carefully tear open foil to expose fish and serve immediately with lemon wedges.
To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!