Lemon Dill Baked Tilapia

Enjoy this Lemon Dill Baked Tilapia made with fresh lemon, dill, and parsley. It bakes up perfectly every time and is on the table in less than 15 minutes.

Course fish/dinner

Cuisine American

Keyword baked talapia, baked tilapia recipe, how long to bake tilapia, how to bake tilapia

Prep Time 4

Cook Time 10

Servings servings

Calories 247kcal

Author Beth Pierce

Ingredients

4 tablespoons butter
2 garlic cloves minced
1 lemon zested and juiced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon fresh chopped dilll
20-24 ounces tilapia fillets
lemon slices
1 tablespoon fresh chopped Italian Parsley
Freshly grated Parmesan Cheese optional
Kosher salt and black pepper to taste

Instructions

Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper. Dry the fish filets will with paper towels.
Melt the butter in a saucepan over low heat. Add the garlic, lemon zest, lemon juice, salt, pepper and dill.
Dry the fish filets well with paper towels. Place the fish on the prepared baking sheet or baking pan. Brush with the butter mixture. Add fresh cut lemon slices to the baking sheet.
Bake for 10-15 minutes or until the fish flakes easily at its thickest part with a fork. Fish is done when it reaches 145 degrees. Insert a thermometer into the thickest part of the filet. Garnish with chopped fresh parsley and if desired a little bit of freshly grated Parmesan cheese. Season with kosher salt and black pepper to taste.

Notes

Pat the tilapia dry with paper towels before brushing on the butter mixture.
Fresh lemons, dill, and parsley are a must for full flavor if available, but see other spices and herbs below,
The parchment paper keeps the fish from sticking and helps with easy cleanup. But you can easily cook it right on the baking sheet. Spray the fish filets with nonstick spray or brush lightly with the butter sauce.
Do not overbake the fish. Fish is done when it reaches 145 degrees. Insert a thermometer into the thickest part of the filet. Cook until it flakes easily with a fork at its thickest part.
Almost all tilapia is frozen or previously frozen, so I can not recommend refreezing it.
This recipe is equally delicious with cod or halibut.

Nutrition