Baked Tilapia
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons unsalted butter, melted, or extra-virgin olive oil
- 2tablespoons finely chopped parsley, plus more for serving
- Pinch of red-pepper flakes (optional)
- Salt
- 1garlic clove
- 1lemon
- 1½pounds fresh or frozen tilapia filets (4 to 6 filets), no need to thaw if frozen
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
223 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. In a small bowl, stir together the butter, parsley, red-pepper flakes (if using), and salt (about 1 teaspoon Diamond Crystal kosher or ½ teaspoon fine sea salt). Finely grate the garlic and zest the lemon into the bowl, and stir to combine. Cut the lemon into wedges for serving.
- Step 2
If using fresh tilapia, pat it dry with paper towels. Arrange fish on a parchment-lined sheet pan. Using the back of a spoon, coat the tops of the fish with the butter mixture. Roast until the fish is opaque and flakes easily in the thickest part when gently pressed, 10 to 12 minutes for fresh or 17 to 22 minutes for frozen. Serve with more parsley on top and lemon wedges for squeezing over the fish.
Private Notes
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Cooking Notes
Martha
An even better option is mayonnaise in place of the butter or olive oil. The mayonnaise clings much better to the fish thereby doing a better job of keeping it moist.
h
Antonia, Just checked Seafood Watch and it is farmed tilapia from China that is a problem. Most other tilapia is fine.
Frank Mosher
This is so basic with any farmed white-fleshed fish with little or no taste, such as both Tilapia and Basa. It is even a basic recipe for Haddock, cod, or even Halibut. But, with respect, the recipe could be so much tastier with the addition of herbs and chile oil, sooo much better. Cheers!
Linda W
Made this last night using flounder. It. Was incredibly tasty. Followed other’s suggestion and used mayo instead of oil or butter. Added smoked paprika and some chili crisp oil. Excellent and quick.
Tim
Tilapia can be very sustainable. Check the Monterrey Bay Aquarium Seafood Watch site to help choose wisely.
David Baker
Can you make this with anything but tilapia? Yes i will make with flounder Thankyou.
Phil F
Agree, use any other fish in this recipe. Not only is farmed tilapia environmentally unsustainable, much of it is imported from China, where it is raised in cesspools. It is not fit for human consumption.
Antonia
Farmed Tilapia is never sustainable, and not to mention very unhealthy to eat. This information has been available for years. Use any other white fish.
Kathy
I made this using frozen tilapia and it took fifteen minutes to cook. I used dill instead of parsley and it was quite good. Maybe some smoked paprika the next time or chopped capers. Any type of heat doesn’t fly in this household.
Name Paul Young-Hyman
Second time making this. I also used Mayonaise, and sprinkled Panko on the fish. Very easy and flavorful. May try Siracha Mayo next time
Georgia Peach
Tilapia sold in the US is safe and tasty. It has a firm bite and tastes great cold mixed in green salads!
Amanda
Inedibly too salty. But has potential. May try again without adding recommended salt to the butter sauce, and just season to taste when served.
MDinNC
Erin, yep, EVOO is okay. It says so right in the recipe.
sbburns
I used butter, Old Bay Seasoning, cilantro, and 3 garlic cloves for the sauce. It woke this fish dish right up!
Really Good And Easy
Used flounder. Next time would add some capers.
julia
Add smoked paprika and chili crisp oil. Can use mayo instead of butter/oil
Name Paul Young-Hyman
Second time making this. I also used Mayonaise, and sprinkled Panko on the fish. Very easy and flavorful. May try Siracha Mayo next time
Katrin
Delicious!
Leslie
This is fast and fabulous.
Kathy
I made this using frozen tilapia and it took fifteen minutes to cook. I used dill instead of parsley and it was quite good. Maybe some smoked paprika the next time or chopped capers. Any type of heat doesn’t fly in this household.
Brian
A little less lemon, and it’s delicious!
Liviu
TILAPIA, You gotta be kidding me. The farmed fish? Gross, unhealthy and bad for the environment.
Philly Mama
Check after 8 minutes
Food finder
Keeper. Made with founder. Added 1/2 tsp of Tony’s, reduce cook time to 6 min depending of thickness of the fillet.
Amanda
Inedibly too salty. But has potential. May try again without adding recommended salt to the butter sauce, and just season to taste when served.
Anna
What do you do with the lemon zest and garlic? Does it get mixed with the butter mixture?
Bill Kennedy
Good Evening: I just put this in the oven and for once, I threw out most of the printed recipe and went with some or your suggestions. Thank You! Since I am not a cook by feel - can any of you suggest how much of the smoked paprika, the herb (I used Herb du Province) and the crisp chili oil I should have used. I didn't read all the way down so if any one else wants to suggest how much of something else to add - I would appreciate it.
Avis O. Gachet
How hot should the oven be?
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