Baked Lemon Garlic Tilapia
My Baked Lemon Garlic Tilapia is one of the easiest dishes you will ever make, and bonus points that it tastes great and is ready in less than 20 minutes. I used healthy, fresh ingredients, to get a light, and flavorful meal.
I chose tilapia because it is so mild, easy to season, buttery and flaky, and it has no fishy taste to cover up. It is also healthy, cooks quickly, making it the perfect meal for a busy weeknight.
Table of contents
I make this easy Baked Lemon Garlic Tilapia using fresh lemon and garlic, and it makes the fish taste incredible. This is the type of meal I can prepare in 5 minutes and be fully cooked in under 15 minutes. Therefore, this is a great healthy recipe that can be made on busy days as well.
The secret to a good tilapia recipe is the seasoning, the use of fresh ingredients, and a great side dish to complement it. Since this is a very mild fish, and it does not really taste fishy, is wise to use other flavors to make it shine.
Another great thing about my recipe is what an affordable meal it is, made with just a few ingredients, but bursting with flavor. Just like me, you will love the aromatic and tempting scent, the sweet and tangy lemon flavor and robust garlic taste are just a little of what to look forward to.
This dish is also Keto friendly, very tasty if you serve it with some tartar sauce.
Why you will love this recipe
- This is a dish that can be done in minutes: It is so fast and easy, the prep time is just a few minutes and then it only takes 10 to 15 minutes in the oven, depending on the thickness of the filets. And the steps are so simple, it is really just stir the sauce, dump it on the fish, and bake.
- There is no big shopping list: With just a few things on the list, there is no need to worry about a big shopping trip. This makes it very affordable as well. Also, having such a short list of ingredients makes the instructions easier too.
- So much flavor with few carbs: For those on a keto diet, there are only a few carbs per serving and the flavor is outstanding. No need to call this diet food. It certainly does not taste like it.
What you’ll need to make baked lemon garlic tilapia
Special items
- Baking dish – I use a casserole dish.
- Bowls
- Cooking utensils
Ingredients
- Tilapia – I prefer using fresh but frozen is fine. Just thaw it out first and pat it dry with a paper towel.
- Lemon juice – Since lemon is one of the main ingredients, I use freshly squeezed lemon juice. It only takes a few minutes to squeeze, and it tastes so tangy and refreshing.
- Lemon zest – Again, as the main ingredient, I grate my own zest with a microplane. It is easy and costs a lot less than buying it. Not to mention the taste is so much tarter and more vibrant.
- Garlic – Another main ingredient, freshly minced garlic is what I recommend for a bold sweet garlic taste without the bitter aftertaste.
- Ginger – I also use this freshly minced to get a warming fiery flavor with a kick and a slightly sweet and earthy background.
- Olive oil – I highly recommend the extra-virgin olive oil for a light flavor and texture.
- Red pepper – To add just a little bit of spiciness to this delicious fish dinner. For those who are sensitive to spicy food, use paprika.
- Salt and Pepper
- Lemon slices – To place on top of the fish before baking for added flavor.
- Lemon wedges – I add lemon wedges to the serving plates for guests to squeeze onto fish if they want to.
How to make baked lemon garlic tilapia?
- Preheat and prepare: To begin, I set the oven to 400 degrees F, grease a baking dish with olive oil, and place the fish filets in the dish.
- Make the sauce: Then, I stir all of the other ingredients in a medium bowl starting with garlic and finishing with the olive oil before pouring it on top of the fish filets. I also top it with lemon slices for extra flavor.
- Bake: They go into the oven for 10 to 15 minutes, or until they turn opaque and flaky. After five minutes, I remove the pan and baste the fish with the sauce.
- Serve: When the fish is done, I let it rest for five minutes before serving it with lemon wedges on the side.
Recipe variations and add-ins:
- Buttery fish: Instead of using oil, use butter for a rich buttery flavor. I love to make it this way, but it adds more cholesterol.
- Make it sweet: I enjoy sprinkling in some cinnamon and brown sugar for a sweet and savory flavor.
- Different fish: If tilapia is not available, use cod, haddock, or catfish.
- Cajun style: Make this a southern-style fish dinner with my Cajun seasoning.
- Other spices: Add some more spices like onion powder, cumin, paprika, and coriander.
- Add some sauce: Even though it has plenty of flavor, I like to add some of this bang bang sauce to mine for a sweet and tangy topping.
Serving suggestions:
Here are some ideas my family loves:
- One of my favorite ways to serve this is on a bed of rice. Most of the time I use brown rice, but any kind will work well for this recipe.
- For those on a keto diet, try my light and fluffy low-carb cauliflower rice. It has peas, carrots, ginger, and sesame seeds for extra crunch.
- Another way to serve this delicious fish is on top of a pile of crispy romaine or iceberg lettuce.
- To make a fish and chips style meal, try my crispy potato wedges. They’re crispy on the outside and fluffy on the inside flavored with garlic, rosemary, and other spices.
- Some of the best wines to go with this tilapia dish include Pinot Grigio, Roero Arneis, Assyrtiko, Chablis, and Albarino.
- For dessert, try this tangy and light lemon mousse made with fresh lemon juice and zest.
Expert tip
How to choose the best tilapia
I like to buy my tilapia fresh from the fish market. However, if they do not have any fresh tilapia and I have to go elsewhere, there are certain things to look for. First of all, the fish has to have been kept cold, whether it is in fillets or whole. It should have a clean smell, like the ocean. Avoid anything that smells musky or fishy.
The color should be light pink or white, and the scales will be clean and shiny. If the fish is whole, its eyes should be clear and bright. Do not buy any fish that has cloudy or red eyes. Also, do not ever get any fish that has gray skin, black spots, or feels mushy. Avoid dark orange or red fish as well because they may have been treated with carbon monoxide to look fresher than they are.
I learned that the best places to buy tilapia are Taiwan, Indonesia, or Columbia. They should be rated by Naturland, BAP, or ASC. It is best not to buy from China because their diseases, chemicals, and industry are major concerns. When buying frozen tilapia, avoid packages with ice crystals or frost because that may mean that they have been thawed and refrozen.
Frequently asked questions
First, tilapia has a low water and fat content, so it does not render out the extra moisture as it cooks. This means any excess moisture it has will end up saturating it and leaving it mushy. To prevent this, ensure the fish fillets are patted dry after rinsing them. A
lso, if you use frozen tilapia, thaw them overnight in the fridge. Then, pat them dry with paper towels. But wait to cook them until they are completely thawed, or the ice crystals inside will make them soggy.
Tilapia is a delicate fish and falls apart easily, so it is essential to avoid moving it around or poking it while it is cooking. This will interrupt its structure and cause it to fall apart. Overcooking can also make it crumble.
Only cook the fish until it is no longer translucent. Also, be sure to use plenty of oil or butter and parchment paper to keep it from sticking to the pan or dish.
It is probably overcooked, which causes the flesh to lose all of its natural moisture. The best way to avoid this is to remove it when it is just below 145 degrees F or right when it is just turning opaque so it does not get overcooked. Then, let it rest for five minutes to let it come to the proper temperature before serving it.
Why is my tilapia orange?
Sometimes, tilapia has been treated with carbon monoxide to make it look fresher for longer. This gives it an orange or red vein and overall color as it reacts with the muscle pigments as well as the bloodline.
This is a sign I watch for because it makes fish that are going bad to make them look fresh even when they are not. Instead, look for a pink color that is more natural.
How to store:
- Refrigerate: Put leftovers in a sealed container for up to three days in the fridge.
- Freezing: Wrap them in plastic and put them in a freezer-safe container. They can be kept in the freezer for up to three months.
- Defrost: For the best results, thaw overnight in the fridge.
- Reheating: To reheat, place fish fillets in the microwave for 40 to 60 seconds or, for crispy fillets, in the air fryer at 390 degrees F for three minutes.
Again, yes you can reheat the baked tilapia, but it won’t taste the same. Every time that you are reheating tit, the dryer it is going to get.
Overcooked fish is never delicious, and the moment that you reheat the fish, it is going to get dry. It is important to serve the fish, the moment it is cooked. This is why is best to eat it when fresh.
Recipe tips:
- I prefer fresh tilapia, but frozen tilapia will work if completely thawed.
- Pat the fish fillets dry before baking them for the best results. Tilapia absorbs moisture and will become soggy.
- Do not handle the tilapia or poke at it once it is cooking. It is very delicate and will fall apart easily.
- It can also break apart if it sticks to the pan, so use cooking oil or butter.
- Be careful not to overcook the fish, as it may be hard to chew as it dries out. Only bake it to just under 145 degrees F. I like to remove mine when it is 142 degrees F. Then it will continue to rise to 145 degrees as it rests.
- Do not buy orange or bright red tilapia. This can mean the fish has been treated with carbon monoxide to look fresher than it actually is.
Watch Step by Step Recipe Video:
Baked Lemon Garlic Tilapia
Ingredients
- 4 filets tilapia fresh or thawed
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/4 teaspoon salt and pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon juiced and zested
- 1/4 cup olive oil
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a baking dish with olive oil and set aside.
- Arrange the fish filets in the baking dish.
- In a medium bowl, combine all the other ingredients, starting with the garlic and finishing with the olive oil. Stir well to combine. Pour the mixture on top of the fish filets.
- If desired, top the filets with lemon slices.
- Bake for 10-15 minutes in the preheated oven or until the fish is flaky and done. Baste with the sauce from the pan mid-cooking time.
- Garnish with parsley and serve with lemon wedges on the side.