Enough with all the possibilities here - you could do anything. Okay, so this is what I did with what I had on hand. I first marinated the tilapia fillets in olive oil, a squeeze of lemon, and garlic chunks.
I used these cute gratin dishes to bake the tilapia. Drizzled on a little olive oil, sprinkled with salt and pepper, parsley and chunky garlic.
My secret weapon is a buttery chardonnay from Geyser Peak - I added a tablespoon to each gratin dish.
Then bake for 10 to 15 minutes at 400 degrees. Bake until the fish is cooked through and flakes easily with a fork.