Golden Freshwater Clam

Cilantro Tilapia Recipe

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. In the kitchen, the name coriander is used for both the leaves and the seeds of the plant. In the Americas, the leaves are normally called cilantro, which is the Spanish word for the plant. If you use recipes from India, you might find the word dhania.  Caliantro leaves and stems tastes somewhat like parsley, but they are juicier and have distinct citrus overtones.

You can make this recipe more or less spicy by experimenting with the amount of green chile.


  • 1 tablespoon of olive oil
  • 4 tilapia fillets (4 ounces / 100-120 grams each)
  • 10 ounces  (300 grams) of diced tomatoes
  • Green chile peppers to taste
  • 2 limes
  • Fresh cilantro (roughly 4-5 tablespoons when minced)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare 4 pieces of aluminium foil (roughly 8 x 10 inches / 20 x 25 cm each).
  3. Use the olive oil to coat one side of each piece of foil.
  4. Place one tilapia fillet on top of each piece of foil.
  5. Spoon out the diced tomatoes over the fish.
  6. Slice the green chile and place on top of the tomatoes.  
  7. Squeeze the juice out of one lime over the fish.
  8. Mince the cilantro and sprinkle it over the fish.
  9. Slice the other lime and place 2 slices on top of each fillet.
  10. Close and seal each foil packet and place on a baking tray.
  11. Bake in the preheated oven until the tilapia fillets can be easily flaked with a fork. This will normally take around 20 minutes.
  12. Be careful when you open the packages, the steam can be really hot.