Description
Baked Lemon Pepper Tilapia , a quick low-fat baked fish seasoned with lemon, garlic, butter, and parsley.
Ingredients
Scale
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- 4 (4 fillets) (approx. 1 lb/450 g) tilapia fillets, fresh and translucent
- 2 tablespoons (30 ml) butter, melted
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons (8 g) fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- No additional seasonings beyond salt and pepper specified
Instructions
- Step 1: Preheat Oven: Set oven temperature to 400°F (200°C). This temperature will bake the tilapia evenly and help the fish retain moisture for tender, flaky fillets.
- Step 2: Arrange and Season: Place the tilapia fillets in a single layer in the baking dish. Lightly season each fillet with salt and black pepper, distributing evenly to ensure balanced flavor in every bite.
- Step 3: Mix and Drizzle: In a small bowl, whisk the melted butter with minced garlic and fresh lemon juice. Drizzle this mixture evenly over each fillet to impart bright citrus notes and savory richness from the butter and garlic.
- Step 4: Add Lemon & Parsley: Lay thin slices of lemon on top of the fish fillets, then sprinkle chopped fresh parsley over everything. These additions provide aromatic freshness and a pop of color.
- Step 5: Bake and Check: Bake the fish in the preheated oven for 10 minutes. Check at 10 minutes by gently flaking the thickest part of a fillet with a fork. When the fish flakes easily, it is done. Avoid overcooking to keep the tilapia moist and tender.
Notes
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- Room Temperature: Store baked tilapia in an airtight container on the counter up to 1 day, avoiding direct heat and sunlight.
- Refrigeration: Seal baked tilapia in an airtight container; refrigerate at or below 40°F (4°C) for up to 3 days. It can be consumed cold or gently reheated.
- Freezing: Wrap fillets tightly with plastic wrap and place in a freezer-safe container. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent uneven cooking, arrange fillets in a single layer with space between them.
- Lightly butter or spray the baking dish to prevent the fish from sticking.
- Check for flakiness starting at 10 minutes to avoid drying out the fish.
- If flavor tastes weak, sprinkle extra salt and pepper before baking.
- For a brighter lemon punch, add an additional teaspoon of lemon juice right after baking.
- Gently reheat refrigerated tilapia in a 300°F (150°C) oven for 9 minutes or until warmed through without drying out.
- Serving Suggestions: Serve alongside sautéed asparagus, mixed green salad, roasted sweet potatoes, or garlic mashed cauliflower. Baked tilapia can also be added to tacos, grain bowls, or tossed into salads and roasted vegetable dishes. Top with tartar sauce, zesty lemon sauce, or fresh herbs like dill or parsley for added flavor.
- Recipe Variations: Add paprika (sweet or smoked) for subtle warmth and color without overpowering the fish.
- Recipe Variations: Substitute fresh garlic with jarred minced garlic if pressed for time, though fresh is preferred.
- Ingredient Notes: Choose fresh tilapia fillets that have translucent flesh and no odor for best texture and flavor absorption.
- Ingredient Notes: Use freshly squeezed lemon juice for vibrant acidity; bottled lemon juice does not provide the same flavor brightness.
- Ingredient Notes: Finely chop garlic instead of crushing to prevent burning during baking.
- Ingredient Notes: Use extra virgin olive oil if desired to add richness and moisture, though butter is used in the recipe.
- Ingredient Notes: Select bright green fresh parsley for noticeable flavor impact.
Nutrition
- Serving Size: 1 fillet
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified