Lemon and Dill Tilapia

Traditionally, Persian New Year is celebrated with either a smoked white fish or pan fried white fish.  As I can’t get my hands on the smoked fish around here, and I don’t fry, I’m breaking with tradition and serving our fish stand-by, tilapia.  This recipe is actually how I usually make salmon – which is particularly delicious that way.  But I want to remain quasi-traditional and thus have adapted this to a white fish and I think the dill and lemon compliment the sabzi polo well.  And of course, it’s quick, easy, and no-fuss, which I love. 


4 tilapia filets (or really whatever fish you have on hand)

2 lemons, 1 for juicing, the second cut into 1/8 in. slices

1 red onion, cut into 1/4 in. slices

1 bunch of dill, thickest part of stems removed, but otherwise just broken off the main stems and left whole

salt, pepper, and olive oil to taste


  • Preheat oven to 425 degrees
  • Arrange all of the onion slices, half the lemon slices, and half the dill on a baking sheet coated with cooking spray.  Put them in four little piles, with the onions first, topped by the lemons, and then the dill.
  • Season the fish with salt and peppers and squeeze the juice of half of lemon over the filets.  Place each filet over top a pile of onion/lemon/dill.
  • Add the remaining dill topped by the remaining lemon on top of each filet.  Sprinkle a little more salt and pepper and then drizzle each pile lightly with olive oil.
  • Bake for 15-20 minutes, until the fish is cooked through. 
  • Serve with sabzi polo.

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