Oven Baked Tilapia Recipe

I finally nailed an Easy Baked Tilapia that’s flaky, bright, and ready in 30 minutes, so your next weeknight dinner will feel like a win.

I adore this oven baked tilapia because it hits that dinner sweet spot: fast, flaky, and actually exciting to eat. I love how the fish flakes apart and sings with a burst of lemon juice and garlic.

I’m obsessed with quick recipes that don’t act like they tried too hard. And yeah, people ask How To Bake Tilapia and How Long To Cook Tilapia In Oven, but I mostly love that it’s forgiving and always juicy.

Toss it on a plate with broccoli or roll into tacos. Simple, honest, and exactly the kind of weeknight win I crave every time.

Ingredients

• Tilapia fillets, flaky protein that’s mild and cooks fast.
• Olive or avocado oil, keeps fish moist and gives it light richness.
• Fresh lemon juice, bright tang that cuts through the richness.
• Lemon slices, optional garnish that looks nice and adds fresh zip.
• Garlic, punches up aroma and flavor—you’ll smell it first.
• Paprika, adds warm color and a gentle, smoky note.
• Kosher salt, it brings out the fish’s natural flavor.
• Black pepper, adds subtle heat and a little peppery bite.
• Parsley, dried or fresh, gives a green, slightly bitter fresh finish.
• Italian seasoning or oregano, earthy herbiness that keeps it savory.
• Red pepper flakes, optional kick if you want a bit of heat.

Ingredient Quantities

• 4 tilapia fillets (about 1 to 1.5 lb), thawed if frozen
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon fresh lemon juice (plus lemon slices for serving, optional)
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
• 1/2 teaspoon Italian seasoning or dried oregano
• 1/4 teaspoon red pepper flakes, optional if you like a little heat

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.

2. Pat the 4 tilapia fillets dry with paper towels, this helps the seasoning stick and keeps them from steaming.

3. In a small bowl whisk together 2 tablespoons olive or avocado oil, 1 tablespoon fresh lemon juice, 2 cloves minced garlic, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried parsley (or 1 Tbsp fresh), 1/2 teaspoon Italian seasoning (or dried oregano) and 1/4 teaspoon red pepper flakes if you want a little heat.

4. Place the fillets on the prepared sheet, then brush or spoon the marinade evenly over both sides of each fillet. Dont be shy, get the edges.

5. If you have time let them sit 10 to 15 minutes at room temp so the flavors sink in; you can also bake right away.

6. Arrange lemon slices over or next to the fillets if using, they add a bright flavor while baking.

7. Bake in the preheated oven for about 10 to 15 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Thicker fillets may need a few extra minutes.

8. For a lightly crisp top broil 1 to 2 minutes at the end, watching closely so it does not burn.

9. Remove from oven, sprinkle with extra fresh parsley if you have it, squeeze more lemon juice over the top and serve immediately with your favorite sides or in tacos.

Equipment Needed

1. Baking sheet (rimmed)
2. Aluminum foil or parchment paper
3. Paper towels
4. Small mixing bowl
5. Whisk or fork
6. Pastry brush or spoon
7. Measuring spoons
8. Knife and cutting board (for lemons)
9. Oven mitts or kitchen towels

FAQ

Oven Baked Tilapia Recipe Substitutions and Variations

• Olive oil or avocado oil: you can swap in melted butter or ghee for a richer flavor, or use light mayonnaise for a crisp top if you want something different.
• Fresh lemon juice: bottled lemon juice works fine in a pinch, or try a splash of white wine or apple cider vinegar for tang if you’re out of lemons.
• Garlic: garlic powder or granulated garlic gives good flavor when fresh isnt available, or use shallots or a pinch of onion powder for milder flavor.
• Paprika and Italian seasoning: smoked paprika can add a nice smoky note, or replace Italian seasoning with a mix of basil and thyme, or use Cajun seasoning for more kick.

Pro Tips

– Pat the fillets extra dry and let them sit uncovered in the fridge for 20 minutes before seasoning, it firms the flesh so it flakes better and won’t get soggy.

– Heat the baking sheet in the oven for a few minutes, then put the fish on it; a hot surface helps start the sear so the edges don’t go limp.

– If you’ve got thin and thick pieces, fold the thin ones under or stack them so everything cooks more evenly, or remove thinner pieces a few minutes earlier so nothing overcooks.

– Save a little of the oil-lemon-garlic mix to drizzle on right after baking, it makes the top taste brighter and keeps the fish from drying out.