Name: Salsa Verde Baked Tilapia
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 1/2 pounds tomatillos, hulled and rinsed -; 1 small white onion, peeled, trimmed, and cut into quarters -; 2 medium jalapeño peppers, trimmed, split and seeded -; 4 cloves garlic -; 1 tablespoon vegetable oil -; 1/4 cup packed cilantro (tender stems and leaves), plus more for garnish -; 1 teaspoon lime juice or more to taste -; 1 1/4 teaspoon kosher salt, divided -; 1 pound tilapia (4 to 6 fillets), thawed if frozen -; 1/4 teaspoon ground cumin -; 1/8 teaspoon cayenne pepper -; Crumbled queso fresco, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Salsa Verde Baked Tilapia

1. 1 1/2 pounds tomatillos, hulled and rinsed -

2. 1 small white onion, peeled, trimmed, and cut into quarters -

3. 2 medium jalapeño peppers, trimmed, split and seeded -

4. 4 cloves garlic -

5. 1 tablespoon vegetable oil -

6. 1/4 cup packed cilantro (tender stems and leaves), plus more for garnish -

7. 1 teaspoon lime juice or more to taste -

8. 1 1/4 teaspoon kosher salt, divided -

9. 1 pound tilapia (4 to 6 fillets), thawed if frozen -

10. 1/4 teaspoon ground cumin -

11. 1/8 teaspoon cayenne pepper -

12. Crumbled queso fresco, optional -

How to cook deliciously - Salsa Verde Baked Tilapia

1. Stage

Preheat the oven prepare baking sheet: Preheat the oven to 450˚F. Line a rimmed baking sheet with foil.

2. Stage

Roast the vegetables: On the baking sheet, toss the whole tomatillos, onion, jalapeño, and garlic with the oil. Roast until the tomatillos are soft and browned (some will burst, and that’s fine), 25 to 30 minutes. Remove from oven and let rest for 15 minutes.

3. Stage

Reduce oven temperature and make salsa verde: Reduce the oven temperature to 350˚F. Transfer the vegetables and any collected juices to the blender. Add the cilantro, lime juice, and 1/2 teaspoon salt to the blender and blend until smooth. Taste and add additional lime juice or salt if needed. Tip: After you blend the sauce, you can transfer it to an air-tight container and store in the fridge for up to 2 days.

4. Stage

Season the fish: Combine the remaining 3/4 teaspoon of salt with the cumin and cayenne. Pat both sides of the tilapia fillets dry using a paper towel and sprinkle both sides with the seasoning.

5. Stage

Bake the fish: Pour the salsa verde into a 9 by 13-inch baking dish. Add the fish over top and bake in the center rack of the oven, until the fish is opaque and reaches 145˚F, 25 to 30 minutes. If you made the sauce ahead of time and it’s still chilled, you may need an additional 5 minutes of bake time.

6. Stage

Garnish and serve: Sprinkle with queso fresco and additional cilantro, if desired. Serve each fillet with some of the salsa verde.