Eosinophilic Esophagitis Friendly Baked Tilapia with Dill

Total time28 min

Prep time10 min

Cook time18 min

Eosinophilic Esophagitis Friendly Baked Tilapia with Dill

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Ingredients

4 servings

4 tilapia fillets (about 6 oz each)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp fresh ginger, finely grated
½ tsp fennel seeds, lightly crushed
½ tsp salt
3 tbsp fresh dill, roughly chopped
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of olive oil.
2
In a small bowl, stir together the olive oil, grated ginger, crushed fennel seeds, and salt until combined.

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