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Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
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Heat the oven to 400 degrees. In a small bowl, stir together the butter, parsley, red-pepper flakes (if using), and salt (about 1 teaspoon Diamond Crystal kosher or ½ teaspoon fine sea salt). Finely grate the garlic and zest the lemon into the bowl, and stir to combine. Cut the lemon into wedges for serving.
If using fresh tilapia, pat it dry with paper towels. Arrange fish on a parchment-lined sheet pan. Using the back of a spoon, coat the tops of the fish with the butter mixture. Roast until the fish is opaque and flakes easily in the thickest part when gently pressed, 10 to 12 minutes for fresh or 17 to 22 minutes for frozen. Serve with more parsley on top and lemon wedges for squeezing over the fish.
An even better option is mayonnaise in place of the butter or olive oil. The mayonnaise clings much better to the fish thereby doing a better job of keeping it moist.
Antonia, Just checked Seafood Watch and it is farmed tilapia from China that is a problem. Most other tilapia is fine.
This is so basic with any farmed white-fleshed fish with little or no taste, such as both Tilapia and Basa. It is even a basic recipe for Haddock, cod, or even Halibut. But, with respect, the recipe could be so much tastier with the addition of herbs and chile oil, sooo much better. Cheers!
Made this last night using flounder. It. Was incredibly tasty. Followed other’s suggestion and used mayo instead of oil or butter. Added smoked paprika and some chili crisp oil. Excellent and quick.
Tilapia can be very sustainable. Check the Monterrey Bay Aquarium Seafood Watch site to help choose wisely.
Can you make this with anything but tilapia? Yes i will make with flounder Thankyou.
Agree, use any other fish in this recipe. Not only is farmed tilapia environmentally unsustainable, much of it is imported from China, where it is raised in cesspools. It is not fit for human consumption.
Farmed Tilapia is never sustainable, and not to mention very unhealthy to eat. This information has been available for years. Use any other white fish.
I made this using frozen tilapia and it took fifteen minutes to cook. I used dill instead of parsley and it was quite good. Maybe some smoked paprika the next time or chopped capers. Any type of heat doesn’t fly in this household.
Second time making this. I also used Mayonaise, and sprinkled Panko on the fish. Very easy and flavorful. May try Siracha Mayo next time
Tilapia sold in the US is safe and tasty. It has a firm bite and tastes great cold mixed in green salads!
Inedibly too salty. But has potential. May try again without adding recommended salt to the butter sauce, and just season to taste when served.
Erin, yep, EVOO is okay. It says so right in the recipe.
I started with this basic recipe, borrowed from some of the intriguing suggestions in the comments, and ended up with a dish that I liked a lot. Made a paste of mayonnaise, garlic, chili crisp, smoked paprika and parsley. Slathered that on the fish and topped with cracker crumbs. Baked at 400 for about 20 minutes until topping was golden and fish was flaky. Really pleased with the result. Just the right amount of heat, for me at least. No more boring tilapia!
Oh my goodness! I followed the recipe except I didn’t have parsley and replaced it with basil. We used frozen sole fillets and cooked directly from frozen as suggested (17 minutes). It was so delicious that my three year old who normally doesn’t like fish had an entire fillet! My 8-month old loved it too. So easy and delicious, thank you!
Made as written. Nothing this simple should be so delicious. That said, don't try it with mediocre fish--the quality of the fish makes a huge difference.
Easy and quick. I'll repeat, but perhaps with a better-tasting fish than tilapia.
I used butter, Old Bay Seasoning, cilantro, and 3 garlic cloves for the sauce. It woke this fish dish right up!
Used flounder. Next time would add some capers.
Add smoked paprika and chili crisp oil. Can use mayo instead of butter/oil
Second time making this. I also used Mayonaise, and sprinkled Panko on the fish. Very easy and flavorful. May try Siracha Mayo next time
Delicious!
This is fast and fabulous.
I made this using frozen tilapia and it took fifteen minutes to cook. I used dill instead of parsley and it was quite good. Maybe some smoked paprika the next time or chopped capers. Any type of heat doesn’t fly in this household.
A little less lemon, and it’s delicious!
TILAPIA, You gotta be kidding me. The farmed fish? Gross, unhealthy and bad for the environment.
Check after 8 minutes
Keeper. Made with founder. Added 1/2 tsp of Tony’s, reduce cook time to 6 min depending of thickness of the fillet.
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