AIP Friendly Herb-Crusted Baked Tilapia
Flaky, fragrant, and ready in under 20 minutes, this baked tilapia is the kind of weeknight dinner that feels far more impressive than the effort involved. A paste of fresh parsley, thyme, and oregano blended with olive oil, lemon juice, garlic, turmeric, and ginger coats each fillet before it goes into a hot oven — the result is bright, herby, and deeply satisfying. For anyone navigating the autoimmune protocol, finding meals that are both compliant and genuinely craveable can feel like a constant challenge, but this one delivers on both counts without any workarounds or substitutions. Every ingredient here is straightforward and protocol-friendly, so there's no need to audit a label or swap anything out. The turmeric and ginger bring a subtle warmth that makes the dish feel nourishing rather than restrictive, which is exactly the kind of cooking that makes this way of eating sustainable long-term. It serves four, making it an easy choice for a family dinner or a batch-cook situation where you want leftovers that actually hold up. Finish with a few rounds of fresh lemon at the table and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 tilapia fillets (about 6 oz each)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
For serving
- 1 lemon, sliced into rounds, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the olive oil, lemon juice, garlic, turmeric, ginger, salt, parsley, thyme, and oregano until combined into a paste.
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