Hudson's Baked Tilapia with Dill Sauce Recipe -
Hudson's Baked Tilapia with Dill Sauce Recipe
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Hudson’s Baked Tilapia with Dill Sauce
See how to make simple baked tilapia with a creamy dill sauce. See more
  • READY IN 30 mins

Hudson's Baked Tilapia with Dill Sauce

Recipe by  

"Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
  3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
  4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2006

The sauce is great - make it! Because of other reviews of the fish I changed the cooking method and had great success. I used the same seasonings but pan fried the Tilapia filets in a little butter and olive oil. I used medium high heat to get crispy edges. I sprinkled lemon juice over the top - fabulous!

Most Helpful Critical Review
Oct 25, 2006

Mmph, this was okay. I may have used too much seasoning as it completely overpowered the fish. The sauce was mediocre. I make better homemade tarter. Maybe better with a stronger fish, tilapia is just too delicate for this, in my opinion.

Jul 06, 2006

I loved the dill sacue for this recipe. The fish itself was ok, and it would have gotten less stars had it not been for the dill sauce. It was great, and I only made 2 fish fillets but kept the dill sauce the same so I could use it on my steamed asparagus. It tasted great on both the fish and asparagus. I used plain fat-free yogurt instead of sour cream, and light mayo. That way I could feel better about eating so much of it. ;)

Oct 01, 2006

This was pretty good. I realized as I was prepping that I was out of cajun seasoning, so I just used a little garlic powder and crushed red pepper. I am also wary of drying the fish out, as has happened to me too often, so I put a little butter on before seasoning. Made the sauce exactly as the recipe calls for. I found it to be just a little tart, but the family seemed to like it. (I tend not to put lemon on my fish, so I'm probably biased) Was very easy, so I'll make again.

Aug 13, 2011

This would have been just another fish recipe if not for the sauce; serving the two together exceeded any expectations I might have had. The only helpful hint I would even dare to suggest would be to make the sauce the day before to allow the flavors to marry and to serve at room temparture. Outstanding recipe!

Aug 15, 2007

Excellent recipe! Loved the dill sauce! I did add a bit more garlic powder than called for, I used about 1/4 tsp. instead of 1/8 tsp. I didn't have fresh dill so I used 1 Tsp. dry dill instead. I also used Old Bay seasoning instead of Cajun seasoning on the fish. Make the dill sauce ahead of time to let the flavors marry.

Feb 17, 2006

I love this recipe just for the sauce! I use whatever fish (mahi, salmon, etc) I have on hand, and I don't season the fish. I sub low-fat plain yogurt for the mayo & sour cream, and I add WAY more fresh lemon juice & 1/2 tsp of sugar. It is fab and healthy.

Aug 14, 2009

Every now and then I come across a recipe that far exceeded my expectations and this was one of them. Whoa, was this good! We blackened the tilapia with the Cajun seasoning in a cast iron skillet on the charcoal grill, something we always enjoy. The dill sauce (which I served at room temperature), while very good, was nothing unique or special on its own. But put the two together and you've got something extraordinary! The spice of the seasoned fish tempered and mellowed by the creamy sauce was a sensational combination! Excellent recipe!


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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