Name: Lemon Garlic Herb Baked Tilapia
Cook time: 14 min
Total time: 14 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb tilapia fillets; 1 tsp salt; 0.25 tsp black pepper; 1 tsp Italian seasoning; 2 cloves garlic; 1 tbsp butter; 0.5 lemon; 0.5 lemon

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Lemon Garlic Herb Baked Tilapia

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 375°F.

Line a large baking sheet with parchment paper.

Season the tilapia fillets on both sides with the salt, pepper, and Italian seasoning. Arrange the fillets on the prepared baking sheet. Sprinkle the minced garlic and butter pieces evenly over fillets.

Slice the lemon half into 1/4-inch slices (4-6 slices). Lay slices on top of tilapia fillets.

Bake the tilapia on middle rack of oven until center of fish is just opaque and begins to flake with a fork, 7-9 minutes, depending on thickness of fillets.

Check to see that tilapia is done. Remove from oven or add time as needed.

Squeeze lemon juice over the fillets, and serve immediately.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Pat Dry for Crispy Edges 🎯
Pat tilapia fillets completely dry with paper towels before cooking to remove surface moisture, allowing the exterior to develop a golden, delicate crust rather than steaming.
Slice Lemon Thin for Even Distribution 🍋
Slice lemons into thin rounds and layer them directly on the fish to ensure consistent citrus flavor throughout cooking and create an attractive presentation.
Bloom Garlic in Butter First 🧈
Gently warm minced garlic in melted butter for 30-45 seconds before adding to the baking dish to mellow its raw bite and create a more integrated, aromatic sauce.
Tent with Foil to Prevent Drying 🫓
Loosely cover the baking dish with foil for the first 8-10 minutes of cooking, then remove it to allow gentle moisture escape and prevent the delicate fish from becoming tough or rubbery.
Test Doneness by Opacity, Not Time ✨
Tilapia is perfectly cooked when it transitions from translucent to opaque white and flakes easily with a fork—typically 10-12 minutes depending on fillet thickness, rather than relying on time alone.