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Baked Tilapia with Tarragon-Scallion Stuffing & Butter Sauce

Scott Phillips

Servings: 4


  • 6 Tbs. cold unsalted butter
  • 1/4 cup thinly sliced scallions (white and tender light green parts from about 4 scallions)
  • 1 cup coarse fresh breadcrumbs (from a baguette or other crusty white loaf)
  • 2 tsp. chopped fresh tarragon or 3/4 teaspoon crumbled dried tarragon
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 4 tilapia fillets, about 6 oz. each
  • 1/3 cup dry vermouth
  • 1/3 cup homemade or low-salt chicken broth
  • 2 tsp. Dijon mustard

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 360
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 165
  • Sodium (mg): 360
  • Carbohydrates (g): 9
  • Fiber (g): 0
  • Protein (g): 30


  • Position a rack in the upper third of the oven and heat the oven to 400°F.
  • Melt 4 Tbs. of the butter in a medium saucepan or skillet over medium-low heat. Lightly brush the inside of a 9×13-inch Pyrex baking dish with some of the melted butter. Transfer 1 Tbs. of the melted butter to a small dish and keep warm. Add the scallions to the remaining butter in the saucepan and cook, stirring, until softened, about 2 min.
  • In a medium bowl, mix the melted scallion butter with the breadcrumbs, tarragon, beaten egg, 1/4 tsp. salt, and several grinds of pepper.
  • Lightly season the fillets on both sides with salt and pepper. Lay a fillet on a work surface with the pointed end facing you. Mound a quarter of the stuffing on the pointed half of the fillet. Fold the wide, split end of the fillet over and press firmly (but don’t squish) to cover the stuffing. Some stuffing will remain exposed. Put the stuffed fillet in the buttered baking dish. Repeat with the remaining fillets. Brush the tops of the fillets with the reserved tablespoon of melted butter. Pour the vermouth and chicken broth around, not over, the fillets.
  • Bake until the fish feels firm but flaky and the insides of the fillets look opaque when pierced with the tip of a sharp knife, 20 to 25 min. Using a thin, flexible slotted metal spatula, transfer the fillets to four dinner plates.
  • Add 1 Tbs. cold butter to the hot baking dish and whisk until the butter melts. Repeat with the remaining 1 Tbs. butter and the mustard. Season the sauce with salt and pepper and spoon over the fillets. Serve immediately.


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Reviews (4 reviews)

  • User avater
    motherslittlehelper | 04/19/2020

    Fabulous and moist and flavorful. I’m not a tarragon fan, so substituted Italian parsley. A little prep heavier than I like for a weeknight but perfect Sunday night dinner!

  • chloesmom | 08/18/2009

    be careful not to put too much of the juice on the fish- makes everything very soggy. i used fresh tarragon and it was a bit too much.

  • RosemarieT | 02/13/2009

    This quick and easy recipe is a great way to jazz up an otherwise ordinary fish! The family loved it, even the fish haters!!

  • smorsie | 01/06/2008

    This recipe was fantastic. I couldn't get Tilapia so I used Cod (a little too thick, but great). My guests raved about this dish.

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