Baked Tilapia
This baked tilapia recipe is flaky, buttery, and bright with garlic and lemon. It’s a budget-friendly meal that’s ready in about 20 minutes.
This baked tilapia is light, flaky, and full of lemon and garlic flavor. It’s a quick oven recipe that I make on busy weeknights, especially when we want something really simple.
The butter and olive oil help keep the fish tender while it bakes. I like to add a sprinkle of fresh parsley, some lemon slices, and an extra spritz of lemon juice after it comes out of the oven.
Serve it with rice or couscous, roasted broccoli or asparagus, or mashed potatoes and a quick salad.
If you like this fish recipe, don’t forget to try our lemon butter baked cod, blackened snapper, and lemon garlic barramundi.
What you’ll need
Here’s an overview of what I use in this dish. The full recipe with ingredients is further down the page.
- Tilapia: Frozen works great. Just make sure it’s completely thawed and dry.
- Olive oil and melted butter.
- Garlic: Fresh minced, garlic powder, paste, or jarred (jarlic!) all work.
- Paprika: Use sweet or smoked.
- Lemon: You’ll need the juice and zest.
How to bake tilapia in the oven
This fish recipe is really flavorful and comes together fast!
- In a small bowl, whisk together the olive oil, melted butter, garlic, salt, pepper, paprika, lemon zest, and lemon juice.
- Pat the tilapia dry and place it in a lightly greased baking dish.
- Spoon the butter mixture over the tilapia.
- Bake at 400°F for 12–15 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F in the thickest part.
Tips for the best baked fish
- Prevent dry fish: Pull it as soon as it turns opaque and flakes easily. Overbaking is the #1 reason baked tilapia gets dry.
- If it tastes bland: Add a pinch more salt or a little extra lemon juice right before serving.
How do I know baked tilapia is done?
Tilapia is done when it reaches 145°F in the thickest part and flakes easily with a fork.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
More Recipes to Try
What You’ll Need
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt, or adjust if needed
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 lemon, zest and juice
- 1 pound tilapia
How to Make It
- Preheat the oven to 400°F, and lightly spray a baking dish with cooking spray.
- In a small bowl, whisk together the olive oil, melted butter, garlic, salt, pepper, paprika, lemon zest, and lemon juice.2 tablespoons olive oil3 tablespoons unsalted butter3 garlic cloves1 teaspoon salt½ teaspoon black pepper1 teaspoon paprika1 lemon
- Pat the fish dry and place it in the dish, and spoon the mixture over the top.1 pound tilapia
- Bake for 12–15 minutes, depending on thickness, until the fish flakes easily and the center is opaque.
- Sprinkle with parsley and serve.
How to Store Leftovers
- If you happen to have leftovers, store in the fridge for up to 3 days.
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
