Orange Tilapia Recipe - Allrecipes.com
Orange Tilapia Recipe
  • READY IN 3+ hrs

Orange Tilapia

Recipe by  

"Tilapia baked in orange juice with a garlic basil topping."

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Original recipe makes 4 fillets Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
  4. Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
  5. Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
  6. Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2014

Let the fish marinate in the orange juice about 4 hours, with a few sprinkles of pepper and other seasonings, then reduced the marinade in a pan on the stovetop and used that concentrated OJ for the topping and baking the fish. Used regular bread crumbs and a reduced amount of dried basil for the topping. 15 minutes in the oven was just about right. Delicious and great flavor!

 
Most Helpful Critical Review
Aug 25, 2014

Tilapia is such a mild fish that unless you top it with something that’s a bit bold, it can end up bland, and unfortunately, I think that’s what happened here. I marinated the fish for 4 hours, poured additional OJ over the fish before the topping went on and it went into the oven, and I found there was no orange flavor at all...real disappointment. If I were to make this again, I wouldn’t mix the chopped basil into the topping, rather, sprinkle it on after the fish came out of the oven which I think will ramp up the flavor a bit. Also, I baked for 15 minutes, the topping hadn’t browned at all, so I put it under the broiler briefly to get some color and give it some eye appeal. Of course, I then ended up overcooking the fish. If I were to make this again, I’d probably cook the fish for about 12 minutes, allowing for some time under broiler to brown the topping, and then not overcooking the fish. It wasn’t bad, it simply didn’t have much flavor, and it wasn’t really good, either.. SuperN, sorry, wish I’d been able to give your recipe a better review.

 
Mar 20, 2015

I just wanted to add a note here for everyone that you can substitute the butter for 1 tbsp of extra virgin olive oil and it tastes great! Or you can do This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute the garlic or else it will taste too raw, even after it's baked. I have used this sauce for almost all types of fish- true cod, halibut, basa, tilapia, sole, trout, and salmon. All tasted superb. ALWAYS increase the garlic. For 4 filets, I use 3 large cloves, 3-4 tablespoons butter and 2 tablespoon lemon juice. Just make sure you always have less lemon juice than butter or else it will taste too lemony -even when doubling/tripling it. For a large filet of salmon, I triple the amount. Lightly salt and pepper the fish for more flavor and I sometimes add 2-3 tablespoon of buttered bread crumbs or finely crushed (buttered) ritz crackers for an extra crunch. And of course, fresh parsley is better than dried and use real butter, never margarine. 3 stars for original recipe, 5 stars for slight alterations. Simple and flavorful marinade that still lets the flavor of the fish shine through. TIP- do NOT bake for 30 min, especially tilapia, which is so thin. High temperature, quick cooking time is a rule of thumb for all fish. For this, I did 400*f., for 10-12 min (at most!). If filets are super thin, try 8-10 min. I like it thank's for the recipe to play with. Grpa

 
Jan 24, 2015

Excellent recipe, just make sure to put it under the broiler to get a nice crunch on top. I also used freshly squeezed orange juice and some zest for extra orange flavor. It was delicious paired with some orange glazed carrots and rice with orange zest, cranberries and pistachios. Yum.

 
Mar 06, 2015

I'm 33, attended culinary school in college and always hated fish. I hate the smell, the taste and the texture. Finally, my husband of 5 years talked me into trying talapia. I followed this recipe. Turned out delishious! I love

 
Mar 26, 2015

First of all -- Don't discard the mainade! Pour it in pan, boil it and reduce it slighly for a few minutes before adding a pinch of cornstarch to thicken it up to a glaze. I drizzled this over my end product and voila! Amazing. And it adds the mildest flavor or orange. I'm not sure you'd taste any orange otherwise and I marinated it over night. (Would I even bother wth that step next time? Hmmmm...) The grocery store did not have tilapia at the tme, so I picked up a pound of filet of sole. Worked great. Sole is super thin, so I broiled it start to finish for about 5 minutes. Toasts the crust up nicely as well. If you're a garlic lover -- triple it. If you're a salt person, this will need a sprinkling of that as well at the end. A really wonderful and light fish dinner.

 
Mar 08, 2015

This was really good. I'm not big on seafood, but, my fiancee is. We loved it. I used Italian seasoning instead of Basil, and Orange/Pineapple/Banana juice instead of straight OJ, and Italian flavored Panko crumbs instead of plain...but, followed the measurements and cooking times...very good.

 
Mar 21, 2015

I used 1 pound of Tilapia (6 pieces). The butter seemed like too much, so I substituted aro9und 3 Tbsp of olive oil. I followed another reviewers suggestion, and reduced the orange juice form the marinade to around a half cup on the stove, then poured it over the fillets. The bread crumbs on the top were nicely browned with out using the broiler at around 13 minutes. The fish was moist, flavorful, and delicious. We served it with rice and broccoli. (ANd a nice bottle of wine :) )

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 273 mg
  • 11%

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

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