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Keto Dinner

Hudson's Baked Tilapia with Dill Sauce

This keto-friendly baked tilapia with creamy dill sauce is a staple in my weeknight dinner rotation. The mild, flaky fish gets a kick from Cajun seasoning, while the cool dill sauce adds a refreshing contrast. It's a light yet satisfying meal that comes together quickly and never fails to impress family and friends.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 320 Calories
Hudson's Baked Tilapia with Dill Sauce

Ingredients

  • tilapia fillets (4 oz each)
  • salt and pepper
  • tbsp Cajun seasoning
  • lemon (sliced)
  • /4 cup mayonnaise
  • /2 cup sour cream
  • /8 tsp garlic powder
  • tsp fresh lemon juice
  • tbsp fresh dill

Instructions

  1. Step 1

    Preheat the oven to 350°F and lightly grease a 9x13 inch baking dish. Pat the tilapia fillets dry with paper towels, then season both sides generously with salt, pepper, and Cajun seasoning. Arrange the fillets in a single layer in the dish, and place two thin lemon slices on top of each, covering most of the surface. This infuses the fish with a bright citrus flavor as it bakes. Slide the dish into the oven and bake, uncovered, for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, garlic powder, lemon juice, and chopped fresh dill until smooth and creamy. Set the sauce aside to let the flavors meld. When the tilapia is done, remove it from the oven and let it rest for a minute. I like to serve the fillets with a generous spoonful of the dill sauce over the top, or on the side for dipping. The cool, tangy sauce provides a perfect contrast to the warm, spiced fish, making it a family favorite.

Chef's Tip

For an extra layer of flavor, I toast the dill in a dry skillet for 30 seconds before chopping it. This releases its essential oils and gives the sauce a more robust taste. Also, make sure the tilapia is completely dry before seasoning to get a slight crust.

Storage Tips

Store leftover tilapia and sauce in separate airtight containers in the fridge for up to 3 days. Gently reheat the fish in a skillet over medium heat to preserve its flaky texture, while the sauce is best enjoyed cold or at room temperature to keep its creamy consistency.

Variation Tips

For a complete keto meal, plate the tilapia over sautéed spinach or cauliflower rice to soak up the sauce. You can also swap the dill for fresh basil and add a pinch of red pepper flakes for an Italian-inspired variation. A side of roasted broccoli or zucchini noodles complements it perfectly.

Frequently Asked Questions