9 ratings

Basil-Wrapped Tilapia

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.

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Ready in
20 m
Calories Per Serving


  • 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


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.