French Onion Coated Tilapia Fillets

One of the easiest yet delicious fish recipes you can make! These baked tilapia fillets are moist, flaky, yet crispy and flavorful.

Today i am sharing a fish recipe i developed years ago and just now getting around to posting it. I have made this recipe with tilapia loins, cod, and swai fish, all turn out wonderful so use whatever you get your hands on. I have a handful of fish lovers in my household so fish gets put on our menu regularly. When i made this recipe it hasn’t disappointed anyone and always got eaten up. One day i had visitors come by who weren’t fans of fish at all, (i didn’t know that) and served it to them, let me just tell you, they ate it up and commented “we didn’t think fish can be that good”.

This recipe can be made the same day as well as prepped in advance and cooked the day after which makes it easy to serve for upcoming parties or holidays.

Ingredients:

2lb Tilapia Fillets or loins

2 cloves garlic (pressed)

2-3Tbsp of Mayonnaise

1Tbsp Onion Salt (Trader Joes Brand)

1 tsp Johnny’s Seasoning Salt

7oz Crispy French Fried Onions (finely crushed)

Instructions:

Wash and pat dry the fish fillets or loins and cut them into desired piece size or leave them whole.

Next, add the fish to a deep bowl together with pressed garlic, onion salt, johnny’s seasoning salt and mayonnaise. Mix everything together to combine, cover with plastic wrap and allow to marinate at least 30 minutes.

Meanwhile, crush the french onions in the bag they’re in using your hands or a rolling pin. ( You may use a food processor as well if you don’t mind the extra dishes. 🙂 Transfer to a wider dish.

Dip each fish piece into the onion crumbs covering both sides and onto a lined baking sheet. (keep in mind the finer the crumbs, the better they’ll stick to the fish.

Bake at 400F for about 7-8 minutes or until the fish flakes. (Do not over bake, you will have dry fish)

We enjoyed this fish with a side of mashed potatoes and a fresh salad.

If you wish to cook it later, simply cover the fish with plastic wrap after you’ve coated all the pieces and store in the refrigerator until ready to bake. ( It is best if you bring it out of the fridge at least 30 minutes prior so the fish can come to room temperature and cook more evenly).

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

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