Basil-Wrapped Tilapia

Basil-Wrapped Tilapia
Staff Writer
Basil-Wrapped Tilapia
Jane Bruce
Basil-Wrapped Tilapia

There's nothing that smells more like summer than a beautiful fish cooking in basil. With this recipe you get a light summer dish, but also something that's very quick and easy to make. The basil is what makes this dish stand-out: once it's baked it gains a crunchy texture that is hard to stop eating.

See all recipes for basil.

Click here to see Bountiful Basil Recipes.

2
Servings
696
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  unsalted butter, melted
  • 1  Tablespoon  white wine, preferably dry
  • 2  Tablespoons  fresh lemon juice
  • 16  Ounces  tilapia fillets
  • Salt, to taste
  • 1/2  Cup  large basil leaves
  • 1/4  Cup  feta cheese, crumbled
  • 1/4  Cup  diced shallots

Directions

Preheat the oven to 450 degrees.

 

Combine the butter, white wine, and lemon juice in a bowl. Brush the mixture onto the first side of each tilapia fillet, add a dash of salt, and then place basil leaves all over the fish. (Don't skimp on the basil leaves, they should cover the entire fish.)

 

Repeat on the other side, except before you add the basil leaves to the top of the tilapia, add the feta cheese. Spread the feta cheese across the tilapia and then cover with basil. Top with the diced shallots and pour the remaining sauce on top.

 

Place the tilapia on aluminum foil on a baking sheet. Put the tilapia in the oven for 10-15 minutes depending on the size of the fish. Take out and serve immediately while hot.

Nutritional Facts

Total Fat
30g
43%
Sugar
5g
6%
Saturated Fat
13g
54%
Cholesterol
208mg
69%
Carbohydrate, by difference
24g
18%
Protein
82g
100%
Vitamin A, RAE
32µg
5%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
196mg
20%
Choline, total
119mg
28%
Fiber, total dietary
1g
4%
Folate, total
58µg
15%
Iron, Fe
5mg
28%
Magnesium, Mg
98mg
31%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
652mg
93%
Riboflavin
1mg
91%
Selenium, Se
136µg
100%
Sodium, Na
696mg
46%
Vitamin D (D2 + D3)
8µg
53%
Water
212g
8%
Zinc, Zn
5mg
63%

Basil Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Basil Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.