Cooking fish at home has never been easier! This recipe uses tilapia, which is an incredibly common and less expensive white fish. It’s a great option to eat fish on a budget. You can use any white fish with this recipe though, so feel free to experiment with what is available in your area. Ready in only 15 minutes!

Looking for more easy fish recipes? Try our Lemon Garlic Air Fryer Salmon Bites.

I’ve had a lot of friends and family members who are intimidated by cooking fish at home. No need, it’s incredibly easy! In this recipe I show you how to bake the fish, which requires very little hands-on effort. I also have a great tutorial for How to Pan Sear Fish that you should check out as well. This works great for more expensive fish filets that require nothing more than salt, pepper, and lemon juice.

When purchasing fish, including tilapia, always ask to smell it first. It shouldn’t smell fishy or ocean-like at all. That’s how you know you’ve got a good piece. Fish that is frozen should be eaten as soon as it is thawed.

Frozen Fish: Quality frozen fish is actually a great option. The trick is to use it as soon as you can after thawing. A lot of the fish you buy from the fish counter at the grocery store is previously frozen and thawed there, so you might as well buy it frozen and thaw it yourself for maximum freshness.

While this recipe is specific to tilapia, you can use it with other similar white fish. When it comes to fish you really just want to use whatever is freshest and available at the store. Sometimes that means switching things up. So here are some other good options:

Cod: A firm, moist, and flaky white fish with a mild flavor. Great for those new to cooking fish.

Snapper: A slightly firmer fish with a sweet, nutty flavor. Holds up well to baking and pan-searing.

Haddock: A delicate, flaky white fish that’s slightly sweeter than cod. A solid choice for baking.

Flounder: A thin, tender fish with a mild flavor. Best for quick baking; watch closely so it doesn’t overcook.

Sea Bass: A mild, firm white fish that is slightly sweet-tasting. Rich and buttery when baked.

Halibut: An oily white fish, rich in omega-3s. Slightly firmer than tilapia and more pronounced in flavor.

The same directions and cooking times should apply. Just be aware that cooking time on fish depends on how thick it is so keep an eye on it! Fish is done when it flakes easily with a fork.

Rice and Veggies: Simply pair with a side of white or brown steamed rice and a green veggie (we love asparagus or green beans) for a complete meal.

Tacos: Slice it up and throw it in a taco. Add toppings like cabbage, sour cream, guacamole, and some sliced or pickled jalapeños.

Salad or Wrap: Repurpose those leftovers and use in a salad or lettuce wrap.

Corn on the cob, but make it easier! This method infuses so much flavor into the corn without much more effort. All you have to do is add milk, butter, and seasoning to your pot, and let it do its thing!

Make it a meal with our Crockpot Ribs and Easy Stovetop Mac and Cheese.

Sometimes corn on the cob just hits the spot. Corn on the cob is an easy and delicious side that my kids are always happy to eat. In fact, they actually request it. Trust me on this one! Adding milk and butter to the pot makes all the difference, and you don’t even have to season it after cooking.

There are three common types of corn on the cob that you’ll find sold for eating, all of them delicious. They can all be used in this recipe, so take your pick!

Yellow Corn has that bright yellow kernel that’s the iconic caricature of corn on the cob. It is slightly sweet with a bit of a buttery flavor. It’s everyone’s go-to for all-purpose use, including grilling.

White Corn has pale kernels that are smaller than those of yellow corn. They are sweeter than yellow corn, but the tradeoff is the buttery flavor. These kernels are also a little more delicate in their texture.

Sweet Corn refers to corn with an extra high sugar content. The fun part is that there are both yellow andwWhite corn varieties that can be considered sweet corn.

Inspect the Husk: Look for a tight, green husk that fits snugly around the ear. Avoid any with rotting or dry spots. The silks poking out the top should be brown and still slightly sticky, not dry.

Check for Bugs: Ensure there are no holes in the husk, as these could indicate bugs have made their way in.

Peel Back the Husk: If the grocery store allows it (many do!), carefully peel back a small section of the husk to check the kernels. They should be plump and moist.

Avoid Dry or Shriveled Corn: Steer clear of ears that look dry or shriveled, as they won’t be as fresh or flavorful.

If you love cookies and cream ice cream, you’re going to love this recipe. Especially when chilled overnight, the cookies soak up the cream and get this cakey texture while still giving a little bit of a crunch. Who needs ice cream when you can quickly whip up this easy, no-bake dessert?

For more whipped cream goodness, try our Cranberry Fluff.

This no-bake dessert is ridiculously easy to make. Simply mix up a few ingredients and you’ve got a delicious, creamy dessert. What makes our recipe different is real cream, rather than Cool Whip or a boxed pudding mix. Making whipped cream is surprisingly easy and we promise, it makes all the difference.

We love the classic combination of (chocolate) cookies and cream, but you can totally use any flavor of Oreos you like. Make this dessert without chocolate and use those golden Oreos with the vanilla cookie, or make it a grasshopper fluff with mint chocolate Oreos. The possibilities are endless and we’re all about that.

Chilling this Oreo fluff is a crucial step in making this recipe, as it allows the flavors to blend and the heavy cream and whipped cream cheese to set up. The overall taste and texture are better when it has been chilled in the refrigerator for at least one hour prior to serving.

While you can certainly enjoy this Oreo fluff by the spoonful, you can also mix things up by adding some crunchy, sweet or salty pairings. Buttery crackers like Ritz, graham crackers, cookies, and pretzels are all great options.