Low Iodine Baked Tilapia with Dill

Total time28 min

Prep time10 min

Cook time18 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!