Delicious Living
Roasted Tilapia with Dill and Garlicky Baby Kale
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • Zest and juice of ½ lemon
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 5 ounces baby kale, roughly chopped
  • 2 cloves garlic, thinly sliced
  • ½ lemon, thinly sliced
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 pound tilapia fillets
  • 1 lemon, cut into wedges

Roasted Tilapia with Dill and Garlicky Baby Kale

Amy Palanjian | Delicious Living
  • Serves: 4 people
  • Calories per serving: 182

Squeeze additional lemon over the fish just before serving. Delicious with rice, quinoa or Cheddar Chive Skillet Cornbread.

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together butter, lemon zest (reserve juice), dill, parsley and Dijon, and set aside.
  3. Place kale on baking sheet. Sprinkle lemon juice over top. Toss to coat lightly. Top with garlic and lemon slices; sprinkle with salt and pepper. Top with tilapia and spread butter mixture over fillets. Drizzle any remaining butter over kale.
  4. Bake until fish flakes easily with a fork and kale is wilted, about 11–13 minutes. Serve with fresh lemon wedges.

PER SERVING: 182 cal, 7g fat (2g mono, 1g poly, 4g sat), 71mg chol, 541mg sodium, 4g carb (2g fiber, 1g sugars), 25g protein

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