Eosinophilic Esophagitis Friendly Herb-Crusted Baked Tilapia

Total time25 min

Prep time10 min

Cook time15 min

Eosinophilic Esophagitis Friendly Herb-Crusted Baked Tilapia

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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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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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