Bobby's Baked Tilapia

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Very simple and good! I added some capers with a small amount of salt, The lime and capers combo really adds a lot of flavor. My wife loves it!

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The fish was a great success!! I made it for my family tonite and they loved it! I took the same approach as the past comment to have the oven on 425, and also use garlic powder. I used lots of lime zest and juice. We ate the fish with stewed tomatoes and rice. I will be making it quite often! Thanks Bobbie and Paula!

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This is the best recipe I've ever found. I struggle with cooking and I like things simple with ingredients I have around the house and not having to go buy something I'll never use. Superb taste!!!!

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I really liked the flavor of this fish, love the lime zest & juice. I also seasoned with Paula's salt, pepper and garlic powder seasoning. The only reason I gave it a 4 star was I don't like fish with no color. I tried broiling at the end but was afraid it would be over-cooked.

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I made this last night with my own alterations to address the "bland" issues I had with this dish.
• I started with frozen tilapia that I thawed, rinsed and then patted dry with paper towels.
• Then I seasoned both sides of the fish generously with salt, pepper and garlic powder.
• I zested and juiced two limes, not one and distributed it over the fish.
• I added a half a tablespoon of butter to each fillet and put it in a 425 degree oven, not 375; you need high fast heat to give the fish some color which will also add to the flavor.
• After about 5 minutes when all the butter has melted I turned the fish in the melted butter and cooked it a total of 15 minutes until it just flaked.
I served the fish over jasmine rice with some fresh corn I cut off the cob and it was the most delicious seafood supper. I added a little cayenne pepper to my dish at the end, but that's just my personal taste for heat that isn’t shared by everyone who was eating the fish.

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A light and easy weeknight recipe, but a little bland.

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I finally got my husband to eat and enjoy tilapia! I didn't have lime- or lemon- in the house so I just used lemon juice, but even so it was 4 stars. Can't wait to try it with lemon zest!

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I agree with Gstokes--fast, simple, and I served mine with a seasonal chutney of veggies that I had made the previous weekend...bok choy, tomatoes, zucchini, squash, vidalia onions (hey, I live in the South, garlic.....yummy to my tummy!

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I made this last night for my husband and me and it was delicious! I followed the recipe and did not think it was too bland like some folks reported. I served it with Aunt Peggy's tomato, cucumber and onion salad and roasted new pototes. Fast, simple and good!

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Didn't really like the overwhelming taste of lime. Didn't care for the rice pilaf either.