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Balsamic Baked Tilapia

This balsamic baked tilapia recipe tops fillets with onions, red bell peppers, and crumbled blue cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 1249.4 kcal

Equipment

  • 1 Large Skillet For sautéing vegetables
  • 1 Small Baking Dish For baking the tilapia fillets
  • 1 Cutting Board
  • 1 Chef's knife For chopping vegetables
  • 1 Spatula or wooden spoon For stirring and serving

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 1 yellow onion halved and sliced
  • 1 red bell pepper chopped
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste
  • 2 8 ounce tilapia fillets
  • 2 teaspoons olive oil
  • 1 cup crumbled blue cheese
  • 4 cups mixed salad greens

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until onion is tender and golden and bell pepper is slightly soft, about 10 minutes. Stir in balsamic vinegar; season with salt and black pepper.
  • Rub tilapia fillets with 2 teaspoons olive oil; season with salt and black pepper. Place fillets in a small baking dish; top with balsamic-onion mixture. Sprinkle with blue cheese.
  • Bake in the preheated oven until tilapia flakes easily with a fork; serve on salad greens.

Notes

1. To enhance the tilapia's flavor, consider marinating it briefly (15-20 minutes) in a small amount of balsamic vinegar and olive oil before baking. This adds a deeper, more integrated taste. 2. Be careful not to overcook the tilapia; it can become dry quickly. It's done when it flakes easily with a fork, typically around 10-15 minutes, depending on thickness. 3. For an elevated touch, lightly dress the mixed salad greens with a simple vinaigrette (olive oil, a touch more balsamic, salt, pepper) before serving, ensuring a harmonious balance with the rich fish and tangy blue cheese. 4. Fresh herbs like parsley or chives, sprinkled on top just before serving, can add brightness and a professional finish.