Baked Tilapia with Cilantro Kale Chimichurri

Flavor Central

How is it only Wednesday? It was Memorial Day only two days ago but that seems so long ago now! Oh well, just two more days til the weekend! I am pretty excited because I get to do brunch and pedicures for my friends’ birthday Saturday AND go to a wedding shower! Fun 🙂

You know how everyone who is older always tells you “just wait, once you hit 25 all your friends will get married and every weekend during the summer will be filled with showers, weddings, and bachelorette parties…” and you don’t really quite believe them? Welp. Welcome to my 25th year, wedding central.  My sister got married a couple weeks ago at the courthouse (reception to come in August), I have my friends’ bachelorette party in two weekends, my cousin is getting married in a few weeks, THEN in August I have two more weddings including one in MEXICO and then one in November and another in February… holy moly that’s a lot of weddings. I may be pretty satisfied after that and won’t end up getting married for several years. Sounds good to me since those bad boys are spen-dy.

Regardless of how poor all this is going to make me, I am pretty pumped that I get to participate in all the love and happiness 😀 and the drinking/partying because weddings are the only thing I really like drinking at anyways… unless there are margaritas, then it could be a Tuesday and I would like drinking.

I digress. This recipe is super quick to throw together and is as easy as they come.  Toss the ingredients in a food processor, pulse, spread on fish, and bake.  Ta-da! You have some tasty dinner in about 25mins total.  Plus this sauce is good on eggs, pork, steak, chicken, salad, etc so if you have any leftovers you will be able to enjoy it for the next few days! Maybe just make a bunch (if your food processor is larger than my dinky little 3-cup one) so you can keep coating tasty meat in it. Just sayin’

Hope you guys all had a fun and safe Memorial Day and are not hating on this short week too much! Scroll down or click here for the recipe, hope you love it as much as I do!

Sweet Potatoes and Smiles,

The Freckled Foodie

Waiting for the chimichurri!

So fresh

About to go in the oven

Hopefully you have some leftovers to enjoy!

Baked Tilapia with Cilantro Kale Chimichurri

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: easy
  • Recipe type: Entree, fish, sauce


  • 2-4 Tilapia filets
  • 1 large bunch Cilantro
  • 2 c Kale, roughly chopped with stems removed
  • 1 Serrano pepper, seeds and ribs removed
  • 1/2 c Olive oil (I used light tasting)
  • 3 tbsp White wine vinegar (double if you want it to be ‘pourable’)
  • 1 tsp Garlic, minced (approx 2-3 cloves)
  • 1/4-1/2 tsp Red chili flakes (optional)
  • 1/2 tsp Sea salt
  • S&P to taste


  1. Preheat oven to 350 degrees
  2. Pat filets dry and season both sides with salt and pepper, place into baking dish
  3. Place all remaining ingredients into your food processor
  4. Chop/mix until it becomes a sauce *double vinegar for thinner sauce
  5. Spread sauce liberally over filets, you may reserve some for serving
  6. Bake for 15 minutes, check for flakiness with a fork and add 5 minutes if necessary
  7. Serve with a side salad or your fave veggies!

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Comments: 9

  1. Cookin Canuck May 30, 2013 at 10:12 am Reply

    You definitely are in wedding central right now….which will turn to baby central in a few years. It’s a fun time, that’s for certain!

    This tilapia is exactly the sort of dish I like to cook up on a busy weeknight. Love the color of that chimichurri!

    • thefreckledfoodie May 30, 2013 at 10:20 am Reply

      Thank you so much for stopping by! Your blog is actually one of the first ones I started following a couple years back when I was just staring to get into cooking well before I started my own, so I’m excited to have you comment on one of my recipes 🙂

  2. Buttoni June 2, 2013 at 10:54 am Reply

    This sounds delicious and I have a part of a bunch of kale in the fridge. I think I may try this tomorrow night. Thanks!

    • thefreckledfoodie June 2, 2013 at 11:39 am Reply

      You’re so welcome, thanks for stopping by! Hope you come back soon 🙂

  3. Lesley June 4, 2013 at 3:25 pm Reply

    I made this last night and am having the chimichurri sauce on a steak salad right now. I want to marry this sauce. Seriously. That good. Thank you! I will be checking back for more delicious recipes!

    • thefreckledfoodie June 4, 2013 at 3:30 pm Reply

      First of all, you’re awesome and I’m glad you like the sauce as much as I do! Second, you have to try it on an egg and veggie scramble. To die for 🙂

  4. Dee February 19, 2014 at 10:57 pm Reply

    This recipe was amazing. The rich, earthy flavor of the chimichurri with the subtle heat of the serrano, paired with the clean, flakiness of the tilapia was great. I paired it with white rice, and a chiffonade spinach salad with grapes, bacon, sunflower seeds, gorgonzola cheese, and a champagne vinaigrette. I let the chimichurri sit in the fridge overnight, and it really deepened the flavor. YUM!!

    • thefreckledfoodie February 20, 2014 at 7:08 pm Reply

      Dee, thank you so much for your kind words 🙂 I am so glad you loved it! Your salad sounds wonderful.

  5. April July 15, 2015 at 7:05 pm Reply

    Do I need to pull the individual cilantro leaves off the stems before putting them in the food processor or can I just throw the whole bunch (stems and leaves) into the processor?

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