BAKED TILAPIA
Baked white fish is a great recipe to have when you’re short on time but still want to serve a healthy and delicious meal. This recipe is your basic baked fish, and you can make it as is or experiment with some variations to come up with a truly unique dish perfect for your taste preferences. I love white fish with garlic, butter, and lots of lemon, so I generally don’t stray from this recipe. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 20 minutes
4 (6-ounce) pieces tilapia
Salt
Freshly ground black pepper
½ to 1 tablespoon (15 ml) garlic powder
¼ teaspoon red pepper flakes
4 tablespoons (60 ml) grass-fed butter
Juice of 1 lemon, plus 1 lemon cut into wedges
¼ cup chopped fresh parsley, for garnish
- Preheat the oven to 400°F (200°C).
- In an 8-by-12-inch baking dish, season the pieces of fish with salt, pepper, garlic powder, and red pepper flakes. Top with 1 tablespoon (15 ml) of butter on each piece of fish.
- Bake for 15 minutes, or until the fish is white and opaque throughout.
- Remove from the oven, and pour the lemon juice over the fish. Serve with a wedge of lemon and a sprinkle of parsley.
VARIATION 1 BAKED SALMON: Make this recipe with salmon if you’re in the mood for a different kind of fish. The cook time may be a little longer. You can tell it’s done when it flakes easily with a fork.
VARIATION 2 BAKED TILAPIA WITH CAPERS AND HERBS: Add 2 tablespoons (30 ml) capers and ¼ teaspoon each dried oregano, chives, and thyme to the fish before cooking.
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This baked tilapia is the answer to busy weeknights: tender tilapia fillets seasoned with garlic powder and red pepper flakes, topped with grass-fed butter, and baked until flaky. A shower of lemon juice and fresh parsley keeps it bright and never bland.
Pro Tips
- Top each fillet with a full tablespoon of butter before baking; it melts into the garlic and pepper flakes to make a quick pan sauce.
- Bake at 400°F for about 15 minutes, until the fish is white and opaque all the way through.
- Pour the lemon juice over the fish only after it comes out of the oven so the flavor stays fresh and vivid.
- Frozen tilapia works in a pinch, but thaw it completely and pat it dry first, or the fish will steam instead of baking up tender.
- Make it with salmon when you want a richer fillet; add a few extra minutes and test that it flakes easily with a fork.
Frequently Asked Questions
How do I know when the tilapia is done?
It's ready when the flesh turns opaque white and flakes easily with a fork, usually in about 15 minutes at 400°F. The butter should be fully melted and bubbling around the edges.
Can I prepare this dish ahead of time?
Yes. Season the fish and top it with butter in the baking dish, cover, and refrigerate for up to a day. Bake it just before dinner and add the lemon and parsley at the end.
Can I use a different fish?
Salmon is a great swap and needs slightly longer in the oven. Any mild white fish fillet works with the same garlic butter treatment.
How should I reheat leftover baked tilapia?
Warm it gently in a covered dish at 300°F for 5 to 10 minutes. Tilapia dries out quickly, so avoid the microwave and squeeze on fresh lemon after reheating.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- In an 8-by-12-inch baking dish, season the pieces of fish with salt, pepper, garlic powder, and red pepper flakes.
- Top with 1 tablespoon of butter on each piece of fish.
- Bake for 15 minutes, or until the fish is white and opaque throughout.
- Remove from the oven, and pour the lemon juice over the fish.
- Serve with a wedge of lemon and a sprinkle of parsley.
