Baked Tilapia with Lemon (Print Version)

Tender tilapia baked with lemon, garlic, and herbs for a fresh, wholesome meal.

# Recipe Ingredients:

→ Fish

01 - 4 tilapia fillets (approximately 5.3 oz each)

→ Flavorings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 lemon, zested and juiced

→ Herbs & Seasoning

05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Lemon wedges (optional)

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish.
02 - Pat dry the tilapia fillets with paper towels and arrange them in a single layer on the prepared baking surface.
03 - In a small bowl, blend olive oil, minced garlic, lemon zest, lemon juice, oregano, parsley, salt, and black pepper until well mixed.
04 - Evenly brush or spoon the herb and lemon mixture over each tilapia fillet.
05 - Bake for 12 to 15 minutes, or until the fillets flake easily with a fork and appear opaque throughout.
06 - Remove from oven and garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready faster than ordering takeout, yet tastes like you spent all afternoon cooking.
  • The fish stays impossibly tender because you're not fussing with it—just a quick brush of flavor and into the oven.
  • One pan means cleanup is practically nonexistent, leaving you time to actually enjoy dinner.
02 -
  • Overcooking tilapia by even a minute turns it from tender to rubbery—start checking at 12 minutes, not 15.
  • Patting the fish dry is non-negotiable; moisture on the surface means steam instead of gentle cooking, and the flavors won't stick properly.
  • If your fillets are thicker than usual, tent them loosely with foil for the first few minutes so they cook through without the edges drying out.
03 -
  • Prep your flavor mixture the night before and store it in a small container—it's one less thing to do when you're hungry and tired.
  • If your oven runs hot, start checking the fish at 10 minutes rather than 12; every oven has its own personality.

Go Back