Dill tilapia with baked zucchini

/ only an even number of servings can be ordered /

Cooking time


430 kcal


Difficult level



What we send:

  • tilapia filets
  • potatoes
  • zucchini
  • garlic
  • mayonnaise
  • red wine vinegar
  • fresh dill
  • olive oil
  • salt
  • pepper
  • backing sheet

Required tools:

  • large pan
  • mixing bowl
  • baking tray
  • oven


Chefbag - Dill tilapia with baked zucchini

1. Ingredients

Preheat the oven to 200 ° C. The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Chop the dill, squeezing the garlic well with a knife.

Chefbag - Dill tilapia with baked zucchini

2. Zucchini & potatoe

Put the potatoes and zucchini in a baking tray / fireproof bowl lined with parchment paper. Salt, pepper and sprinkle with one of the olive oil. Place the baking tray in the oven and bake for 20-25 minutes until it is a nice golden brown.

Chefbag - Dill tilapia with baked zucchini

3. Dill mayonnaise

While the potatoes and the zucchini are frying, make the dill mayonnaise. First, mix half of the remaining olive oil, a teaspoon of water, mayonnaise, and red wine vinegar in a mixing bowl. Then stir in the dill ¾, then salt and pepper.

Chefbag - Dill tilapia with baked zucchini

4. Fish

Heat the remaining olive oil in a pan. Salt and pepper both sides of the fish fillet. Put the garlic in the pan and fry it on a low heat until light brown, then put the fish fillets in the pan as well. Cover and fry both sides of the fish for approx. 2-3 minutes.

Chefbag - Dill tilapia with baked zucchini

5. Serving

Place the fried vegetables and fish slices on the plate. Stir in the dill mayonnaise again and pour over the fish. Sprinkle with the remaining fresh dill.

Sweep the compliments, good appetite!

Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.

The recipe description is for 2 servings.