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Salsa Verde Baked Tilapia
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Make zesty salsa verde baked tilapia with roasted tomatillos. Blend veggie sauce, then bake fish.
Ingredients:
  • 1 1/2 pounds tomatillos, hulled and rinsed
  • 1 small white onion, peeled, trimmed, and cut into quarters
  • 2 medium jalapeño peppers, trimmed, split and seeded
  • 4 cloves garlic
  • 1 tablespoon vegetable oil
  • 1/4 cup packed cilantro (tender stems and leaves), plus more for garnish
  • 1 teaspoon lime juice or more to taste
  • 1 1/4 teaspoon kosher salt, divided
  • 1 pound tilapia (4 to 6 fillets), thawed if frozen
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • Crumbled queso fresco, optional
Instructions:
  • Preheat the oven to 450˚F and line a rimmed baking sheet with foil.
  • Enhance the flavors: Combine tomatillos, onion, jalapeño, and garlic on a baking sheet. Drizzle with oil and roast until tomatillos are tender and slightly charred, about 25-30 minutes. Rest for 15 minutes before proceeding.
  • Lower the oven temperature to 350˚F. Blend the vegetables with their juices, cilantro, lime juice, and 1/2 teaspoon of salt until smooth. Adjust seasoning with more lime juice or salt if desired. Store the salsa verde in an air-tight container in the fridge for up to 2 days.
  • Prepare the fish: Mix the remaining 3/4 teaspoon of salt with the cumin and cayenne. Dab dry both sides of the tilapia fillets with a paper towel, then generously season both sides with the mixture.
  • Prepare the fish: Spread the salsa verde in a 9 by 13-inch baking dish, then layer the fish on top. Bake in the center oven rack until the fish is opaque and reaches 145˚F, about 25 to 30 minutes. If the sauce is cold from being prepared ahead, add an extra 5 minutes to the baking time if needed.
  • Top with crumbled queso fresco and fresh cilantro, if preferred. Serve each fillet with a dollop of salsa verde.

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