Baked Lemon Garlic Tilapia
Baked Lemon Garlic Tilapia is an American recipe categorized as entree, with 10 min of prep, 14 min of cooking, and 24 min total. It yields 4 servings.
Tilapia fillets bake quickly in a mixture of lemon, butter, garlic, and parsley. The mild fish stays tender while the lemon and garlic give the pan juices a bright, savory finish.
Details
Mealtime: Dinner
Type: Entree
Cuisine: American
Dietary Preferences: Gluten-Free, Low-Carb
Cooking Time: Quick (20 minutes)
Difficulty Level: Easy
Seasonal Preference: Any, but ideal in Spring
Nutritional Information (per serving)
Calories: 180
Protein: 23g
Carbs: 2g
Fat: 8g
Kid-Friendly: Yes
Ingredients
- 4 tilapia fillets, about 6 oz each (680g total)
- 3 tablespoons fresh lemon juice (45mL)
- 2 tablespoons unsalted butter, melted (30g)
- 2 garlic cloves, minced (6g)
- 1 teaspoon dried parsley (1g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1 lemon, thinly sliced
Utensils Needed
- Baking dish
- Small mixing bowl
- Non-stick Aluminum foil (optional)
Step by Step Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Pat the tilapia fillets dry, arrange them in one layer, and season with the kosher salt and black pepper.
- Whisk the lemon juice, melted butter, garlic, and dried parsley.
- Spoon the lemon-garlic butter over the tilapia and arrange the lemon slices around, not directly over, the thickest parts of the fish.
- Bake for 10 to 14 minutes, until the thickest part reaches 145°F (63°C), looks opaque, and flakes easily.
- Spoon the pan juices over the fillets and serve the Baked Lemon Garlic Tilapia immediately with the baked lemon slices.
Variations and Serving Suggestions: This Baked Lemon Garlic Tilapia offers a delightful array of possibilities. Consider topping it with a sprinkle of fresh dill or parsley for an herbal touch, or add a dash of red pepper flakes for a spicy kick. For those who enjoy a citrus twist, orange slices can be a refreshing addition. It complements well with steamed vegetables or a light quinoa salad, and a glass of chilled Chardonnay elevates the meal, making it an ideal choice for a cozy family dinner or an elegant weekend feast.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Baked Lemon Garlic Tilapia into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Baked Lemon Garlic Tilapia gently in a covered skillet over low heat with a small splash of water, broth, or the original sauce to protect its moisture. Turn or stir carefully, stop as soon as the leftovers reach 165°F (74°C), and serve immediately to limit overcooking.
Practical Cooking Notes
paper towels, measuring tools, small bowl, whisk, baking dish, instant-read thermometer.
Fish should reach 145°F (63°C); the flesh should look opaque and separate easily at its thickest point.
Prep time: 10 minutes. Cook time: 14 minutes. Total time: 24 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
Can I use another white fish?
Replace the tilapia with four 6-ounce cod, haddock, or flounder fillets. Begin checking thinner fillets earlier and cook until the thickest point reaches 145°F (63°C).
Can I replace the butter?
Replace the 2 tablespoons melted butter with 2 tablespoons olive oil. Keep the lemon juice, garlic, parsley, salt, and pepper unchanged.
Can I prepare it ahead?
Whisk the lemon-garlic butter up to one day ahead, but keep it separate from the raw fish. Assemble and bake shortly before serving for the best texture.
What should I serve with it?
Roasted asparagus, green beans, rice pilaf, or a crisp salad complement the lemon-garlic pan juices without overpowering the mild tilapia.