This light, flaky tilapia bakes up tender under a bright coating of olive oil, fresh grated ginger, and lightly crushed fennel seeds, with fresh dill scattered on top for a fragrant, herby finish. It's a fuss-free weeknight dinner that comes together in one baking dish and delivers all the clean, bright flavor you want from a simple fish supper. The fennel and ginger add warmth without overpowering the delicate tilapia, while a final flourish of fresh parsley keeps things vibrant. Lean protein, olive oil, and a generous handful of fresh herbs make this a natural fit for a Mediterranean-style plate, especially alongside a simple salad or some roasted vegetables. It's quick enough for a busy Tuesday but polished enough to serve to guests, and it reheats well if you end up with leftovers. This is one to put on repeat in your regular rotation.
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Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of olive oil.
In a small bowl, stir together the olive oil, grated ginger, crushed fennel seeds, and salt until combined.
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