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Baked Tilapia and Vegetable Casserole

This Baked Tilapia & Veggie Casserole is so Juicy and Flaky. Easy, excellent dish! @natashaskitchen

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You have to try this fish casserole! I knew it was a winner with the first bite. The recipe was given to us by my Mama-in-law and her friend shared it with her. When a recipe gets shared over and over, you know it’s good. Seriously, this is MOUTH-WATERING! It also tastes healthy and light. The tilapia is juicy and flaky without a hint of fishiness.

The sweet veggies complement it beautifully. If you aren’t a fan of tilapia, you can easily substitute your favorite fish and get the same delicious results. I want more! We ate it up real quick! This dish is perfect for company. It is easy to make, smells and tastes delicious and your guests and family will love it.

This Baked Tilapia & Veggie Casserole is so Juicy and Flaky. Easy, excellent dish! @natashaskitchen

Tilapia Ingredients:

2 lbs (about 6-10 count) Tilapia fillets, thawed
Olive Oil to saute
1 Tbsp ketchup (several readers had great results with Sriracha instead of ketchup)
1 Tbsp mayo

Marinade Ingredients:

2 large eggs
1 cup buttermilk
2 Tbsp soy sauce
1/2 tsp Salt and 1/8 tsp Pepper

Vegetable Ingredients:

2 medium bell peppers (red, orange, or yellow)
2 medium/large carrots, julienned or grated
1 medium onion

Tilapia and Vegetable Casserole

How to Make Tilapia and Vegetable Casserole:

1. Whisk together marinade ingredients. Combine with tilapia in a large ziploc bag or bowl and marinate in the fridge at least 1 1/2 hours.

Tilapia and Vegetable Casserole-4

2. Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 minutes or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set veggies aside.

Tilapia and Vegetable Casserole-5

3. Once fish is done marinating, drain and discard marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side) – it’s ok if it’s not cooked through completely at this point. Also, it probably would have been easier to turn the fish on a non-stick skillet :-O.

Tilapia and Vegetable Casserole-6

4. Layer the casserole dish with 1/2 of the vegetables on the bottom. Place fish over the vegetables. Stir together 1 Tbsp ketchup and 1 Tbsp mayo and brush this mixture evenly over the top of the fish. Cover fish with remaining veggies. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.

Tilapia and Vegetable Casserole-7

This Baked Tilapia & Veggie Casserole is so Juicy and Flaky. Easy, excellent dish! @natashaskitchen

This Baked Tilapia & Veggie Casserole is so Juicy and Flaky. Easy, excellent dish! @natashaskitchen

Tilapia and Vegetable Casserole Recipe

4.94 from 63 votes
Author: Natasha of NatashasKitchen.com
You have to try this fish casserole! It tastes healthy and light. The fish is juicy and flaky without a hint of fishiness and the sweet veggies complement the savory fish beautifully.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 6 Servings

Tilapia Ingredients:

  • 2 lbs about 6-10 count Tilapia fillets, thawed
  • Olive Oil to saute
  • 1 Tbsp ketchup, several readers had great results with sriracha instead of ketchup
  • 1 Tbsp mayo

Marinade Ingredients:

  • 2 eggs
  • 1 cup buttermilk
  • 2 Tbsp soy sauce
  • 1/2 tsp Salt and 1/8 tsp Pepper

Vegetable Ingredients:

  • 2 medium bell peppers, (red, orange or yellow)
  • 2 medium/large carrots, julienned or grated
  • 1 medium onion

Instructions

  • Whisk together marinade ingredients. Combine with tilapia in a large ziploc bag or bowl and marinate in the fridge 1 1/2 hours.
  • Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 min or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set aside.
  • Once fish is done marinating, drain and discard marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side) - it's ok if it's not fully cooked through at this point.
  • Layer the casserole dish with 1/2 of the vegetables on the bottom, then Place fish over the vegetables. Stir together 1 Tbsp ketchup and 1 Tbsp mayo and brush this mixture evenly over the top of the fish. Cover fish with remaining veggies. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.
Course: Main Course
Cuisine: American
Keyword: Tilapia and Vegetable Casserole
Skill Level: Easy/Medium
Cost to Make: $$
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This Baked Tilapia & Veggie Casserole is so Juicy and Flaky. Easy, excellent dish! @natashaskitchen

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* It’s so handy to have multiple sizes of liquid measuring cups.
* This is my favorite baking casserole dish. I love that it has a lid!
* We search high & low for a perfect julienne slicer. This Swissmar is it!
* If using a slicer or mandolin, you have to try these safety gloves!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.94 from 63 votes (22 ratings without comment)

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Recipe Rating




Comments

  • Yuliya
    July 12, 2022

    Hi Natasha, is it freezer friendly? I’m going to make it for the trip if you can freeze it.

    Reply

    • Natashas Kitchen
      July 12, 2022

      Hi Yuliya, I think this would be best fresh. I honestly haven’t tried freezing this casserole for a later date. If you experiment I would love to know how you like it!

      Reply

  • Sandra
    July 7, 2022

    I was a little skeptical initially BUT with such high reviews I had to try it. Oh my gosh! This was fabulous!!! I was pleasantly surprised at how much we liked this. Thank you so much for giving us a great new option to use for Tilapia! This is soooo much better than the basic, boring way I typically cook it. Your recipes never fail and are always so amazing.

    Reply

    • Natasha's Kitchen
      July 7, 2022

      That’s wonderful feedback, thank you for sharing! I’m glad you loved how the recipe turned out.

      Reply

  • DW
    April 24, 2020

    What can I replace the buttermilk with? Yougurt?

    Reply

    • Natasha
      April 24, 2020

      Hi DW, I honestly haven’t tested that so I’m not sure how it would change the recipe. That might work if you add some milk to get it to buttermilk consistency since yogurt is pretty thick.

      Reply

  • DW
    April 20, 2020

    Can you marinade the fish over night?

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi DW, You can assemble the casserole and marinate in the fridge overnight and bake the next day. You might need to add a few minutes to the bake time if you are starting with a cold refrigerated casserole.

      Reply

  • Sue
    April 14, 2020

    My family does not like peppers.
    Can I use other veggies in place of it ?

    Reply

    • Natasha's Kitchen
      April 15, 2020

      Hello Sue, I haven’t tried anything else other than peppers for this recipe. You can probably omit it but the taste might be a bit different.

      Reply

  • Jill G.
    January 22, 2020

    I’m making this dish tonite, with leftover mashed potatoes and gravy–gravy is leftover from the whole roasted IP chicken we had last night.

    I used cod fillets, tossed in some sliced mushrooms for good measure. Boy, did this turn out great!

    Many thanks to you for providing a plethora of family-friendly dishes.

    Reply

    • Natashas Kitchen
      January 22, 2020

      Thank you so much for sharing that amazing review, Jill! I’m so glad you liked this recipe.

      Reply

  • Hazel
    July 25, 2019

    Hello. Can i ask if what other kind of fish can i use here? Thank you

    Reply

    • Natasha
      July 25, 2019

      Hi Hazel, great question! Rockfish should work well. One of my readers reported amazing results using trout filets.

      Reply

  • mary
    April 4, 2019

    Hi Natasha! Thank u sooo much for makin fish taste great again! Lol my dad was a big fisherman back in the Day n me n my sisters were forced to eat fish whether we liked it or not! Unfortunately is was always trout! occasionally bluefish do u think this recipe would work with that particular fish I see so many mentioned salmon..but no trout! Lol with trout fishing coming up next week would love to know! My dad could certainly step up his game other then a slice of lemon! Ha ha I just love how they ketcup n mayo combo bringthis altogether n overthetop! Thanks again for posting!

    Reply

    • Natashas Kitchen
      April 4, 2019

      Hi Mary! I love that you have memories fishing with your dad! I haven’t tested that with trout but one of our readers has and here is when they said “This recipe is amazing!! Just made it with trout and my whole family loved it. Thank you so so much! It is definitely a keeper! My mom told me to write to you in her little Ukrainian accent it’s: “Unbelievable good!” I hope that helps!

      Reply

  • Earne
    March 6, 2019

    Hi, made this today, delicious: light and tasty, followed recipe to a T. Everyone loved it!

    Reply

    • Natashas Kitchen
      March 7, 2019

      That’s just awesome! Thank you for sharing that with me, Earne!

      Reply

  • La Tonya walker
    January 26, 2019

    Omg 😮 i just made this fir my family and they LOVED it!!!! I thank you for providing such family friendly recipes!

    Reply

    • Natashas Kitchen
      January 26, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Fern
    January 13, 2019

    Fantastic recipe! I followed you basic recipe, but made the following changes due to what I had in the house. With only the two of us used 3 salmon fillets and made half the marinade. I used 1 shallot, 1/2 of small onion, 1 small thin sliced zucchini, small amount of sugar peas, 1/2 red pepper and mushrooms. Used schirracha with mayo. Actually made the full recipe of that. Prepared exactly as you said. Perfect amount and hubby sopped up the juices with Italian bread. He said this is a keeper. With hi, being of diabetic I try to find good seafood/veggie recipes. Thank you for sharing. Got this safely tucked in my recipe file.

    Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great! Thank you for sharing your review with us!

      Reply

  • Lee Thayer
    December 13, 2018

    Sounds great, Natasha, on my to cook and taste list, soon (I am sure it will be 10 stars) and I will come back and leave a review. Thank you for the nice recipe. 🙂

    Reply

    • Natashas Kitchen
      December 13, 2018

      I look forward to that! I hope you love it, Lee!

      Reply

  • Carol Benny
    December 10, 2018

    Hi Natasha, thank you so much for this wonderful recipe!! I made it tonight with cod as my fish monger did not have fresh tilapia today. I added sliced mushrooms as well. It was delicious and I will be making it again. I will try it with salmon next time. Yum!!! I would have liked to add a photo but I can’t!

    Reply

    • Natashas Kitchen
      December 10, 2018

      That’s so great! It sounds like you have a new favorite, Carol!

      Reply

  • Victoria
    November 23, 2018

    Hi Natasha. I was wondering if I could make this ahead for company and freeze it? And how would I go about doing that?

    Reply

    • Natashas Kitchen
      November 23, 2018

      Hi Victoria. I think this would be best fresh. I honestly haven’t tried freezing this casserole for a later date. If you experiment I would love to know how you like it!

      Reply

  • Rimma
    October 20, 2018

    I spiced up the fish and baked it in the oven for a healthier version. Turned out amazing. Have been making it this way. Thank you for the recipe.

    Reply

    • Natashas Kitchen
      October 21, 2018

      That does sound amazing! Thank you for your wonderful review, Rimma!

      Reply

  • Debbie T
    October 4, 2018

    Hi Natasha.
    I love your tilapia casserole. Costco no longer sells tilapia loins and i miss making this. I tried using Basa fillets and i found them to be too thin and wasn’t able to brown them the same as the loins. Needless to say i didn’t enjoy it. Have you tried any other fish and any suggestions please. Thanks for all your amazing recipes.

    Reply

    • Natashas Kitchen
      October 4, 2018

      Hey Debbie! You can use other kinds of fish with this recipe such as salmon – one of my readers was actually raving about salmon in this dish. But even with that, you have to look for wild rather than farmed.

      Reply

  • Susan
    September 25, 2018

    Wow ! Made this tonight and my husband could not stop saying how good it was ! I completely agree. I will be making this over and over again !

    Reply

    • Natashas Kitchen
      September 25, 2018

      That’s so great Susan! I’m so happy you enjoyed this recipe!!

      Reply

  • nina
    July 9, 2018

    What are the eggs for in the marinade? Can i leave them out?

    Reply

    • Natasha
      July 10, 2018

      Hi Nina, I haven’t tried without them but one of my readers said they used egg beaters instead of eggs with great success 🙂

      Reply

  • Inna
    March 30, 2018

    Do you think tilapia can be substituted with salmon?

    Reply

    • Natasha
      natashaskitchen
      March 31, 2018

      Hi Inna, that should work well. Several readers have reported great results with salmon 🙂

      Reply

  • Maxine
    February 27, 2018

    Made this last night for the family and everyone loved it. Will definitely be on regular rotation. Thanks!

    Reply

    • Natasha's Kitchen
      February 27, 2018

      You’re welcome, I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review Maxine!

      Reply

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