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This crispy Baked Tilapia with Lemon and Garlic is a low-carb and easy dinner recipe that’s ready from start to finish in about 20 minutes! With just a few very simple ingredients, the flavorful, affordable, protein-packed seafood dish is mild enough to appeal to even your pickiest little ones.
On its own, tilapia can be kind of bland and boring. It’s one of the most popular types of seafood in our country, largely due to the fact that it’s inexpensive, it’s readily available, and it doesn’t have a strong “fishy” taste. But tilapia does best with some added flavor, like this butter, garlic, lemon and herb sauce that’s brushed over top! Nobody can turn down a buttery, garlic-infused fish that’s perfectly crisp on the outside and tender and moist on the inside.
How to make Baked Tilapia:
This tilapia is seasoned with a simple combination of butter, garlic and parsley for an easy meal with minimal effort.
Ingredients:
- Tilapia fillets
- Melted butter
- Lemon juice
- Garlic powder
- Salt
- Chopped fresh parsley
First, place the fish on a foil-lined baking sheet that has been sprayed with cooking spray. Pat dry with paper towels and season with salt and pepper.
In a small bowl, whisk together melted butter, lemon juice, garlic powder and salt. Brush the butter mixture onto the fillets.
Bake the tilapia at 425 degrees F for 10-15 minutes. If you want a darker, crispier exterior on your fish, you can transfer the baking sheet to the broiler for the final 2-3 minutes of baking time (but it’s not necessary).
How to know when Baked Tilapia is done:
It’s easy to tell that the fish is done when it’s no longer translucent and it flakes easily with a fork.
What goes with tilapia?
These baked tilapia fillets are incredibly versatile and pair nicely with just about any of your family’s favorite sides. Here are a few ideas to get you started:
- Rice, buttered noodles, quinoa, or crusty French bread
- Biscuits
- Salad dressed in Balsamic Vinaigrette
- Garlic Roasted Broccoli
- Oven Roasted Asparagus
- Cucumber Salad
- Creamed Spinach
Is Baked Tilapia healthy?
Tilapia is a low-calorie, low-carb source of lean protein and nutrients. Since tilapia has less omega-3 fatty acids than omega-6 fatty acids, some experts caution against consuming tilapia if you are trying to lower your risk of inflammatory diseases like heart disease. Ultimately, it’s a personal decision, and I believe that tilapia can fit into a healthy, well-balanced diet when consumed in moderation.
This recipe includes 190 calories per tilapia fillet, with 29 grams of protein and less than 1 gram of carbohydrates per serving. It is Keto-friendly and low-carb!
Cook’s Tips and Recipe Variations:
- To make crispy tilapia, you can transfer the fish to the broiler for the final 2-3 minutes of cooking time.
- Can you reheat baked tilapia? While it’s not ideal, you can carefully reheat the tilapia. You just need to be sure that you don’t overcook the fish in the reheating process. Either warm in the microwave for just a few seconds, or warm in a 275 degree F oven (loosely covered with foil) for about 7-10 minutes (or until the fish reaches an internal temperature of 135-130 degrees F).
- If you like the flavor of Old Bay seasoning, you can add a dash of Old Bay to the melted butter mixture and then brush it on the fish.
- Cooking just for two people? Cut the ingredients in half and bake two tilapia fillets instead of four.
- Starting with frozen tilapia? Thaw the fish in the refrigerator overnight; or you can bake tilapia from frozen with this recipe. Just increase the baking time until your fish is cooked through.
More oven baked tilapia recipes that you might enjoy:
Baked Tilapia with Lemon and Garlic
Ingredients
- 4 tilapia fillets (about 5 ounces each)
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons chopped fresh parsley
- Optional, for serving: lemon wedges
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil (for easy clean up) and spray with cooking spray.
- Place fish on the prepared baking sheet. Pat dry with paper towels. Season with salt and pepper.
- In a small bowl, whisk together melted butter, lemon juice, garlic powder and salt. Brush butter mixture onto the fillets.
- Bake, uncovered, for 10-15 minutes (or until the fish flakes easily with a fork). For a crispier exterior, place the fish under the broiler for the final 2-3 minutes of baking. Garnish with parsley and serve with lemon wedges.
Notes
- To make crispy tilapia, you can transfer the fish to the broiler for the final 2-3 minutes of cooking time.
- Can you reheat baked tilapia? While it’s not ideal, you can carefully reheat the tilapia. You just need to be sure that you don’t overcook the fish in the reheating process. Either warm in the microwave for just a few seconds, or warm in a 275 degree F oven (loosely covered with foil) for about 7-10 minutes (or until the fish reaches an internal temperature of 135-130 degrees F).
- If you like the flavor of Old Bay seasoning, you can add a dash of Old Bay to the melted butter mixture and then brush it on the fish.
- If you’re cooking just for two people, cut the ingredients in half and bake two tilapia fillets instead of four.
- If you’re starting with frozen tilapia and you don’t have time to thaw the fish in the refrigerator before baking, that’s fine! You can bake tilapia from frozen with this recipe, and just increase the baking time until your fish is cooked through.
Sounds delicious & simple too!! Will try soon and let you know how much we enjoyed it! Again thanks for all you recipes and website. 🙂
Awesome, enjoy! Thank you for your support, Tess!
Wow, its look amazing
Baked Tilapia is looking yummy and the combination of lemon with it is lethal.
Won’t the butter/garlic/lemon mix basting wipe off the salt and pepper that was just previously sprinkled on the fish? Why not add the salt and pepper to the basting mix instead?
Hi, Bruce! I haven’t had that issue, and I like that I can see that the salt/pepper are sprinkled evenly onto the fish. That said, you can certainly just season the basting mix instead and do it that way. Whatever suits. 🙂