Baked Tilapia with Fresh Herbs (Printable View)

Tender tilapia fillets baked with fresh herbs, garlic, and lemon. A light, healthy dish perfect for weeknight dinners.

# What You Need:

→ Fish

01 - 4 tilapia fillets (about 5.3 oz each), patted dry

→ Herbs & Aromatics

02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon dried oregano

→ Other

07 - 2 tablespoons olive oil
08 - 1 lemon, sliced
09 - 1 teaspoon lemon zest
10 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Place tilapia fillets in a single layer on the prepared tray.
03 - Combine olive oil, garlic, parsley, dill, chives, oregano, and lemon zest in a small bowl.
04 - Brush the herb mixture evenly over the fillets. Season with salt and pepper.
05 - Top each fillet with lemon slices.
06 - Bake for 12-15 minutes until the fish flakes easily with a fork.
07 - Remove from oven and serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • The herb mixture creates this incredible aroma that fills your kitchen and makes everyone wander in asking whats for dinner.
  • Its one of those magical recipes that feels fancy enough for company but requires so little effort you can make it on your most exhausting Tuesday.
02 -
  • Overcooking tilapia is dangerously easy, and I once turned perfectly good fillets into fish-flavored cardboard by getting distracted for just three extra minutes.
  • Using a combination of fresh and dried herbs creates layers of flavor that I never achieved when using all fresh or all dried.
03 -
  • For an extra layer of flavor, add a splash of white wine to the bottom of the baking dish, which will create a light sauce as the fish cooks.
  • If youre working with frozen tilapia fillets, thaw them overnight in the refrigerator rather than quickly at room temperature for the best texture.

Go Back