Baked Tilapia with Lemon, Garlic and Herbs

Thin white fish fillets bake in about 12 minutes, which makes this one of the quickest dinners on the site. A topping of garlic, lemon zest, parsley and a little paprika keeps the mild fish flavorful without masking it.

Serve it with rice and a green vegetable, or with roasted potatoes. The method works for any thin, mild white fish such as cod, haddock or pollock; thicker fillets need a few minutes longer.

How to tell when fish is done

Fish is cooked when the flesh turns from translucent to opaque all the way through and separates into flakes when pressed with a fork. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). Thin fillets go from done to dry quickly, so start checking at 10 minutes.

Baked Tilapia with Lemon, Garlic and Herbs

Thin white fish fillets bake in about 12 minutes, which makes this one of the quickest dinners on the site. A topping of garlic, lemon zest, parsley and a little paprika keeps the mild fish flavorful without masking it.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 tilapia fillets about 5 oz (140 g) each, thawed if frozen
• 2 tbsp olive oil or melted butter
• 2 cloves garlic minced
• 1 lemon zested, then cut into wedges
• 2 tbsp fresh parsley chopped
• 1/2 tsp paprika
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Method

 

1. Heat the oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment.
2. Pat the fillets dry with paper towels and arrange them in a single layer.
3. Stir together the oil, garlic, lemon zest, parsley, paprika, salt and pepper. Spread it over the tops of the fillets.
4. Bake for 10–14 minutes, until the fish is opaque and flakes easily with a fork. The thickest part should reach 145°F (63°C) on an instant-read thermometer.
5. Squeeze a little lemon over the fish and serve with the remaining wedges.

Notes

• Patting the fillets dry helps the topping stick and prevents a watery pan.
• Thaw frozen fillets overnight in the refrigerator, or in their sealed bag in cold water for about 30 minutes.

Choosing fish

Look for fillets that smell clean and mild, not fishy, and have firm, moist flesh. Frozen fillets are often frozen soon after processing and are a convenient option; buy them individually wrapped so you can thaw only what you need. Seafood guides such as Seafood Watch rate farmed and wild sources by region if sustainability matters to you.

Side dishes that cook in the same oven

Since the oven is already hot, add a side dish to the same oven. Green beans or broccoli florets tossed with oil and salt roast in about 15 minutes at 400°F, so they can go in a few minutes before the fish. Halved small potatoes need 30 to 35 minutes, so start them first. Cherry tomatoes roasted alongside the fish burst into a quick sauce.

A pot of rice, quinoa or couscous on the stove finishes at about the same time as the fish.

Storing and reheating

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a low oven, covered, or flake the cold fish into a salad or tacos.

FAQ

Can I bake it from frozen?

It is possible, but thawing first gives more even cooking. If baking from frozen, rinse off any ice glaze, pat dry and add 6–8 minutes.

What should I serve with it?

Rice or quinoa, steamed green beans, roasted carrots or a simple salad all work.

Why is my fish watery?

Previously frozen fish releases liquid; pat it very dry before seasoning.

Ingredient swaps

• Use cod, haddock, pollock or flounder.
• Use dill or basil instead of parsley.
• Top with a thin layer of breadcrumbs mixed with the oil for a crisp crust.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.