Baked Tilapia W Fondue Sauce and Crab
Elevate your seafood night with this luxurious Baked Tilapia with Fondue Sauce and Crab. This recipe pairs tender, flaky tilapia fillets baked to perfection with a decadent, creamy fondue sauce made from a duo of Swiss and Gruyère cheeses. The rich, velvety sauce is loaded with lump crab meat and finished with a touch of fresh parsley, creating an indulgent complement to the lightness of the tilapia. A hint of garlic, fresh lemon juice, and a sprinkle of paprika add layers of flavor, making this dish both elegant and comforting. With a bake time of just 20 minutes, it’s an impressive dinner option that’s surprisingly easy to prepare, perfect for both weeknights and special occasions. Serve it alongside buttery rice or roasted vegetables for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Shredded Swiss cheese
- 0.5 cup Shredded Gruyère cheese
- 1 cup Lump crab meat
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Prepare the tilapia fillets by patting them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
Brush the fillets with 2 tablespoons of olive oil, and drizzle them with 2 tablespoons of lemon juice. Sprinkle the garlic powder, salt, and black pepper evenly over the fillets.
Bake the tilapia in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork.
While the tilapia is baking, prepare the fondue sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, making sure there are no lumps. Continue cooking and whisking until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded Swiss and Gruyère cheeses until smooth and melted.
Gently fold in the lump crab meat and chopped parsley into the cheese sauce.
Once the tilapia is done baking, plate each fillet and generously spoon the fondue sauce with crab over the top.
Sprinkle a pinch of paprika over the dish for garnish and serve immediately.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.9 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2201 mg | 169% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
