Easy Baked Tilapia Recipe for Busy Weeknights
A fast, flaky, and flavorful Easy Baked Tilapia Recipe for Busy Weeknights — ready in ~20 minutes with a bright lemon-garlic glaze. Perfect for hectic evenings, this healthy, budget-friendly baked fish pairs with quick sides and freezes/reheats well.
Ingredients
- 4 tilapia fillets about 6 oz / 170 g each
- 2 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon zest + 1–2 tbsp juice
- 2 garlic cloves finely minced (or 1 tsp garlic powder)
- 1 tsp kosher salt or ¾ tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika optional — smoked or sweet
- 2 tbsp chopped fresh parsley or cilantro for garnish
- Optional quick brine
- 3 cups cold water
- 1 tbsp kosher salt
- 1 tbsp sugar optional
- Optional finishing compound butter
- 2 tbsp unsalted butter softened
- 1 tsp lemon zest
- 1 tsp chopped parsley
- Pinch of salt
Instructions
- (Optional) Quick brine: Dissolve 1 tbsp kosher salt (and 1 tbsp sugar if using) into 3 cups cold water. Submerge fillets 8–10 minutes in the fridge. Remove, drain, and pat very dry.
- Preheat oven to 400°F (200–205°C). Line a baking sheet with parchment paper or lightly oil an ovenproof dish.
- In a small bowl, whisk together olive oil, lemon zest, 1–2 tbsp lemon juice, minced garlic, kosher salt, black pepper, and paprika (if using).
- Brush or spoon the mixture evenly over both sides of each tilapia fillet. Arrange fillets on the prepared pan with small gaps between them.
- Bake for 10–14 minutes, or about 10 minutes per 1 inch (2.5 cm) thickness. The fish is done when opaque and flaky; an instant-read thermometer should read 130–135°F (54–57°C) when removed from oven.
- Remove from oven and immediately top each fillet with a small pat of compound butter (if using) or a drizzle of good olive oil and an extra squeeze of lemon. Garnish with chopped parsley or cilantro. Serve hot.
Notes
- Tip: Pat fillets very dry before seasoning to encourage light browning.
- Quick finish: For a slightly crisp top, broil 1 minute at the end — watch closely.
- Substitutions: Use frozen, thawed fillets if needed (thaw under cold running water in a sealed bag). Other white fish (cod, haddock, pollock) work with adjusted times.
- Variations: Lemon-Herb Panko (panko + parmesan + lemon zest), Mediterranean (cherry tomatoes + olives + capers), Cajun blackened, or Asian glaze (soy/tamari + honey + ginger).
- Storage: Refrigerate cooked tilapia in an airtight container up to 3 days. Freeze portions up to 2 months.
- Reheating: Gently reheat in a 325°F (160°C) oven, covered, 8–12 minutes. Avoid microwave when possible to prevent rubbery texture.
- Dietary: Swap butter for oil for dairy-free. Use almond flour or skip breading for low-carb/keto.