Citrus Bagna Cauda Tilapia

If you’re looking to elevate your weeknight dinner routine without adding complexity, Tilapia with Citrus Bagna Cauda is a dish worth trying. Light, vibrant, and deeply flavorful, it blends Mediterranean-style richness with citrusy brightness in a way that feels elegant yet accessible.

Tilapia’s mild flavor makes it an ideal canvas for the bagna cauda a warm, garlicky, anchovy-based sauce traditionally served in Italian cuisine. This version is lightened and brightened with orange juice, fresh basil, and lemon zest, creating a zesty twist on a classic.

Why You'll Love This Dish

• Fast and flavorful: Ready in about 30 minutes, it’s great for busy evenings.

• Nutritious and light: Tilapia is a lean protein that’s low in fat and calories, making it heart-friendly and digestion-friendly.

• Citrus + umami: The combination of anchovies, garlic, and citrus makes each bite rich yet refreshing.

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for brushing the fish

• 4 anchovy fillets, minced

• 1½ teaspoons minced garlic

• 2 tablespoons orange juice

• 2 tablespoons fresh basil, thinly sliced

• 1 teaspoon lemon zest

• 1 teaspoon orange zest

• 6 skinless tilapia fillets (6 ounces each)

• Salt and freshly ground black pepper, to taste

Instructions

1. Make the Citrus Bagna Cauda:
In a medium saucepan, melt the butter and 2 tablespoons olive oil over low to medium heat, stirring often. Add the anchovies and stir until they dissolve this takes about 2 minutes. Stir in the garlic and cook just until fragrant, around 30 seconds. Remove from heat.

Add in the orange juice, basil, lemon zest, and orange zest. Season with a pinch of salt to taste.
Tip: You can make the sauce a day ahead. Store it covered in the fridge and gently reheat before serving.

2. Prepare the Tilapia:
Preheat your oven to 200°F to keep the fish warm between batches.

Season the tilapia fillets with salt and pepper, then brush both sides with the remaining 2 teaspoons of olive oil. In a nonstick or heavy skillet over medium heat, pan-fry the fish in two batches, about 3 minutes per side, or until the flesh is opaque and flakes easily.

Transfer cooked fillets to a platter and keep warm in the oven while cooking the rest.

3. Serve:
Arrange the fillets on a serving plate. Drizzle the warm citrus bagna cauda sauce over and around the fish. Garnish with extra basil or a squeeze of lemon, if desired.

Tips and Pairings

• Serve with steamed vegetables, roasted asparagus, or a simple couscous for a well-rounded meal.

• A glass of dry white wine, like Sauvignon Blanc or Pinot Grigio, complements the citrus and anchovy notes beautifully.

• Want extra brightness? Add a few segments of fresh orange on the side for a decorative, edible touch.

Why Tilapia?

Tilapia is not only affordable and easy to cook but also an excellent source of lean protein, providing around 23 grams per 3.5-ounce serving. It’s also rich in selenium, vitamin B12, and potassium. When paired with healthy fats like olive oil and omega-rich anchovies, it becomes a meal that supports both heart and brain health.

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