Baked Lemon Garlic Tilapia

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I’m going to impress you today with a restaurant-style meal that takes under 30 minutes to prepare. This baked lemon garlic tilapia is buttery and flaky, cooked in a delicious, citrusy sauce with garlic notes. Since it only takes 10 minutes to prep and 15 to cook, it’s the perfect meal for a busy weeknight.

Perfectly baked lemon garlic tilapia filets.

The secret to a great tilapia recipe lies in the seasoning, the use of fresh ingredients, and a delicious side dish to complement it. Since this is a very mild fish, and it doesn’t have a fishy taste, it’s wise to use other flavors to make it shine. This satisfying and effortless recipe is a staple in our house, and I love serving it with creamy tartar sauce, fluffy white rice, and a crunchy cucumber salad on the side.

Why you will love this recipe
What you will need
How to make it
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store:
Frequently asked questions
More fish dinners to try:

Another great thing about my recipe is that it’s an affordable meal, made with just a few ingredients, yet bursting with flavor. Just like me, you will love the aromatic and tempting scent. The sweet and tangy lemon flavor, along with the robust garlic taste, are just a small part of what to look forward to.

A serving plate with rice and baked lemon garlic tilapia.

Why you will love this recipe

Make it in less than 30 minutes: It’s incredibly 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 simple: stir the sauce, pour it over the fish, and bake.
There is no extensive shopping list: With just a few items on the list, there’s no need to worry about a lengthy shopping trip. This makes it very affordable as well. Additionally, having a short list of ingredients makes the instructions easier as well.
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 will need

Overhead shot of baked lemon garlic tilapia ingredients in bowls on a white surface.

Tilapia – I prefer using fresh tilapia, but frozen is also fine. First, thaw it out and then pat it dry with a paper towel.
Aromatics– I use freshly squeezed lemon juice and zest for a more tart and vibrant flavor. Another essential ingredient is fresh minced garlic, which I recommend for a bold, sweet garlic taste without the bitter aftertaste. I also use this freshly minced to achieve a warming, fiery flavor with a kick, along with a slightly sweet and earthy background.
Olive oil – I highly recommend the extra-virgin olive oil for a light flavor and texture.
Seasonings – Red pepper flakes to add a hint of spiciness to this delicious fish dinner. For those who are sensitive to spicy food, use paprika, plus salt and pepper.
Extras – Lemon slices to place on top of the fish before baking for added flavor.

How to make it

Preheat and prepare: To begin, I set the oven to 400°F, grease a baking dish with olive oil, and place the fish fillets in the dish.

Make the sauce: Then, I stir all the other ingredients in a medium bowl, starting with the garlic and finishing with the olive oil.

Bake: Pour the sauce over the fish fillets and roast for 10-15 minutes, or until the fish becomes opaque and flaky. After five minutes, I remove the pan and baste the fish with the sauce.

Drizzling tilapia fillets with lemon garlic sauce.

Serve: When the fish is done, I let it rest for five minutes before serving it with lemon wedges on the side.

Lifting a baked lemon garlic tilapia fillet with a serving spatula.

Expert tip

How to choose the best tilapia

I like to buy my tilapia fresh from the fish market. First of all, the fish has to have been kept cold, whether it is in fillets or whole. It should have a clean, ocean-like smell. 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, avoid purchasing any fish with gray skin, black spots, or a mushy texture. Avoid dark orange or red fish as well, because they may have been treated with carbon monoxide to appear fresher than they are.

More tips to consider

I prefer fresh tilapia filets, but frozen will work if completely thawed.
When purchasing frozen tilapia, avoid packages with ice crystals or frost, as this may indicate that the fish has been thawed and refrozen.
I learned that the best places to buy tilapia are Taiwan, Indonesia, or Colombia. Naturland, BAP, or ASC should rate them.
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 prone to falling 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 become tough and dry to chew. 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.

Golden-brown baked lemon garlic tilapia in a baking dish.

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.
Alternative fish options: If tilapia is unavailable, consider using cod, haddock, or catfish as alternatives.
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.

Baked lemon garlic tilapia on a serving spatula.

Serving suggestions:

One of my favorite ways to serve this fish dish is on a bed of coconut rice. For those on a keto diet, try my light and fluffy low-carb cauliflower rice. To make a fish and chips-style meal, serve it with 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 baked tilapia include Pinot Grigio, Roero Arneis, Assyrtiko, Chablis, and Albarino. For dessert, I prefer something light and refreshing, like this tangy lemon mousse made with fresh lemon juice and zest, or a no-bake maraschino cherry pie.

I recommend serving the baked lemon garlic tilapia immediately; every time you reheat it, it gets drier. Overcooked fish is never delicious, and the moment you reheat it, it will become dry. It is essential to serve the fish immediately after it has been cooked for the best texture and flavor.

How to store:

Refrigerate: Place leftovers in a sealed container and store them in the fridge for up to three days.
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 optimal results, thaw overnight in the refrigerator.
Reheating: To reheat, place the fish fillets in the microwave for 40 to 60 seconds, or crispy fillets, in the air fryer at 390°F for 3 minutes.

Baked lemon garlic tilapia filets served over rice.

Frequently asked questions

Why is my baked lemon garlic tilapia mushy?

First, tilapia has a low water and fat content, so it does not release 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. Also, if you use frozen tilapia, thaw it overnight in the fridge. Then, pat them dry with paper towels. However, wait to cook them until they are completely thawed, as the ice crystals inside will make them soggy if cooked while still frozen.

How do I keep my tilapia from falling apart?

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.

Why is my baked tilapia tough to chew?

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 as soon as it starts to turn opaque, so it does not overcook. Then, let it rest for five minutes to allow it to reach the proper temperature before serving.

Why is my tilapia orange?

Sometimes, tilapia has been treated with carbon monoxide to make it appear fresher for a longer period. 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 look fresh, even when they are not. Instead, look for a pink color that is more natural.

Baked Lemon Garlic Tilapia served with rice.

More fish dinners to try:

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