Ingredients & Substitutions
Here I explain the best ingredients for my oven baked tilapia recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Bake Tilapia In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I just use salt and pepper for my baked tilapia, because the lemon butter provides plenty of flavor as is. But you can change it up with these other seasonings if you like:
Spices – For more flavor, add a sprinkle of paprika, cumin, and/or onion powder. Add heat – If you want it to taste spicy, add a pinch of crushed red pepper flakes or cayenne pepper. Southern – Use a tablespoon of of my Cajun seasoning or blackened seasoning in place of the salt and pepper. Parmesan – Follow my parmesan crusted tilapia recipe. I make it with just 4 simple ingredients and it’s ready in 15 minutes! Old Bay – Swap out the salt for Old Bay seasoning.
If you have time, let the tilapia marinate in the lemon butter mixture. I almost always just season and bake right away, but letting the fish sit coated in sauce for 15-30 minutes makes for a deeper flavor, and the baked tilapia comes out more tender. Just don’t go past 30 minutes, or it will turn into fish ceviche (an oddly buttery one, lol). Slice the lemons as thinly as possible. This allows them to soften and the extra lemon flavor penetrates the fish better. You can bake from frozen, but thawed tastes better. I recommend thawing your fish for the most even cooking. It thaws in cold water quite fast! But if you need to, you can bake tilapia from frozen, too. It will take 5-10 minutes longer. Use a thermometer if you can. This is always my top tip for proteins! For my oven baked tilapia, I usually start checking with my instant-read thermometer around 10 minutes, just in case. To get that moist, flaky texture, I recommend an internal temperature of 135-140 degrees F (instead of the commonly suggested 145) in the thickest part of the fish.
Sauteed Vegetables – My favorite for fish is sauteed asparagus, but other veggies like sauteed broccoli and sauteed zucchini work just as well. And when you need something for date night, try my green beans almondine. All of these are quick enough that I can cook them while I’ve got tilapia in the oven. Roasted Vegetables – If you switch the positions of the racks halfway through, you can cook your main dish and side dish at the same time! I’ve done this with roasted broccoli and roasted cauliflower most often, because they need the same oven temperature as the baked tilapia, though they take longer. You can also make my roasted cherry tomatoes or roasted asparagus right in the same baking dish with the fish. Rice Or Potatoes – I like to bake tilapia in parallel while I make my kids’ favorite air fryer potatoes. You can also opt for white or brown rice. My Greek potatoes actually pair nicely too, because they also have lemon flavor. To lighten things up, go for my cauliflower mashed potatoes or cauliflower rice instead. Salads – A light salad pairs perfectly with fish. I recommend fresh and bright ones, like my Israeli salad, spring mix salad, or cucumber tomato salad. But my daughter always wants me to make my sweet kale salad! Fish Tacos – Replace the lemon in my baked tilapia recipe with lime and replace the seasonings with 2 tablespoons of taco seasoning. Bake as usual, and serve flaked in your favorite tortillas, burrito bowls, or over my taco salad.
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