The majority of tilapia is farm-raised and sold as whole or in fillet forms on the market. This fish is eaten for its mild, buttery flavor and firm flesh. It is low in sodium, rich in vitamin B12, niacin, phosphorous, protein and selenium. Tilapia is a versatile fish that can be cooked using various methods. Baking a whole tilapia with bones is one of the ways cooking it. Add this to my Recipe Box.
Instructions
1. Cover the cutting board with wax paper to catch the scales.
2. Wash the Tilapia and pat dry with a paper towel. Over the cutting board, hold the fish firmly on its head in one of your hands. With your other hand, use the scaling tool to scale the tilapia. Fish are easier to scale before gutting.
3. Cut open the underside of the fish by running a sharp knife starting from near the tail to just behind the head. Pull out the internals from the opening and discard. Cut off the fins and tail, if desired.
4. Pre-heat your electric oven to 392 or 400 degrees Fahrenheit. Use heat level number six on gas oven.
5. Make several slits on the fish body on both sides using a sharp knife. Squeeze the juice from one of the limes in to the cuts.
6. Sprinkle the coarse sea salt over the fish on both sides.
7. Cut the other two limes into thin slices. Place several lime slices in the tilapia cavity and put the remaining slices on top of the fish.
8. Drizzle the tilapia with olive oil. Wrap the fish in foil and place it in a roasting pan.
9. Put the fish in the oven and bake for 40 minutes. The tilapia does not need to be turned during baking. Clean the work area while the fish is baking.
Tags: both sides, cutting board, sharp knife, tilapia with, with paper