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Prep this baked lemon parmesan tilapia recipe for a quick weeknight dinner or a fancy dinner party! If you only have 20 minutes to spare, this simple dish is one of the best tilapia recipes you can try.
Healthy Baked Tilapia Recipe
Sometimes, salt and pepper can get a little boring when seasoning fish. I love a good piece of tilapia, and when I’m in the mood for something a little more flavorful, a sprinkle of parmesan cheese always does the trick.
Combined with the citrusy tang of lemon and the subtle kick of cayenne pepper, this baked tilapia is a nice change from the usual flavors we associate with a mild-tasting fish. The best part? It’s mostly hands-off cooking, so you can sit back and relax while the oven does all the work!
With more than 300 votes and an average rating of 4.5, this lemon parmesan tilapia recipe is one of the easiest baked tilapia recipes you can ever make at home! It’s so quick and easy to cook, and it’s so affordable that you can make it every week.
“This recipe is amazing. My husband loved it and he’s not usually a fan of fish unless it’s fried and breaded. He said it was great. Thanks for the wonderful recipe!”
– Betty
Why You’ll Love This Recipe
- Simple yet flavorful. Ditch your usual baked tilapia recipe and try this simple dish with a cheesy twist. You only need a handful of ingredients, but the flavors are anything but boring!
- Quick and easy. No need to spend hours toiling away in the kitchen! This lemon parmesan tilapia takes only 20 minutes to prep and cook, making it the perfect option for busy weeknights or last-minute dinner plans.
- Affordable and healthy. On a budget but still want a delicious and nutritious meal? This baked parmesan tilapia recipe is not only easy on the wallet. It’s also a good protein source that’s low in fats and calories. One serving has only 285 calories and 13g fat.
Not a fan of tilapia? Try your hands on these Baked Cod and Baked Catfish recipes instead!
What Goes Into This Recipe
- tilapia – I always try to reach for wild-caught fish, but farmed tilapia is a more affordable and accessible option. You can use either fresh or frozen fillets, but make sure to get one without the skin.
- olive oil – helps to retain moisture in the fish while adding a hint of nutty and buttery flavors.
- lemon juice – adds a nice, refreshing element to the dish. It also helps cut through any potential fishy smell or taste.
- parmesan cheese – cheese makes everything better! The sharp, nutty flavor of parmesan pairs perfectly with the mild flavor of tilapia.
- cayenne pepper – brings a little bit of heat to the baked tilapia. If you don’t have cayenne pepper, you can use smoked paprika or chili powder.
See the recipe card for full information on ingredients.
Variations
- Keep it classic: Make a simple garlic butter sauce instead of the lemon parmesan topping. If you’re feeling adventurous, try this buttery, black pepper sauce for a unique twist.
- Pesto goodness: Spread a layer of garlic pesto on top of the fish before baking for a delicious herb-infused flavor.
- Add more tang: Put some capers into the mix for an extra burst of sour taste and briny flavor.
- Use other white fish: If you don’t like tilapia, this baked tilapia recipe works just as well with cod, pollock, halibut, swai fish, or any other white fish.
- Stir-frying: If you’d like to switch up the cooking technique, check out my ginger scallion fish recipe and substitute Basa fish with tilapia!
How To Choose Good Tilapia
Tilapia, sometimes called St. Peter’s fish, is the most common farm-raised fish in the world. Widely available in supermarkets, it is known for its mild, slightly sweet taste and firm, flaky texture when cooked.
In the United States, you will mostly find the Nile, hearty blue, and red-colored species. When buying tilapia, choose one with a firm and somewhat translucent flesh. It should not have a strong fishy odor, and the skin should be free of white spots or any discoloration.
If you’re buying frozen, make sure the package is completely frozen and not partially defrosted. I also recommend buying the ones imported from Indonesia or Mexico, and not those farmed from China.
How To Cook Tilapia
Baking tilapia is one of the easiest and healthiest ways to cook this mild white fish. It’s tender, flaky, and moist with a nice balance of fresh, tangy, and cheesy flavors.
Almost any type of white fish can be substituted in this recipe, but I prefer tilapia for its delicate texture and mild flavor. It soaks up all the flavors beautifully, which I believe is crucial for a good baked fish recipe.
Step 1: Preheat the oven to 425°F (218°C). Rinse the tilapia fish fillets with cold running water. Pat dry with paper towels. Arrange them in a single layer in a baking dish. Add the olive oil, garlic, salt, black pepper, cayenne pepper, and lemon juice.
Step 2: Sprinkle the Parmesan cheese evenly on top of the tilapia. Top with chopped parsley.
Step 3: Bake the fish in the oven for about 10 minutes, or until the fish is cooked through. Serve immediately with fresh lemon wedges.
Pro tip: The fish is perfectly cooked when it flakes easily with a fork. If you prefer using a thermometer, the internal temperature of the fish should reach 145°F (63°C).
Expert Tips
- If you have enough time, marinate the tilapia in the lemon-olive oil mixture for 15 to 30 minutes before baking. This step isn’t necessary, but it will absolutely enhance the flavor of the fish. I usually do this while preheating the oven and prepping the side dishes.
- Season the fish generously. Tilapia has a mild taste, so it can handle a good amount of seasoning without becoming overpowering.
- Add enough lemon juice and garlic to get rid of any “fishy” or “muddy” smell in the fish.
- Tilapia is a delicate fish, so it can become dry if left in the oven for too long. Remove it from the oven as soon as it looks flaky and cooked through or before the internal temp reaches 145°F (63°C) as it will continue cooking a little after it’s removed from the oven.
Frequently Asked Questions
Yes, baked tilapia is a healthy and nutritious meal option. Tilapia is a lean source of protein that contains essential vitamins and minerals such as vitamin B12. It is also low in fats and calories compared to other types of fish.
For this baked tilapia recipe, tilapia is cooked in the oven at 425°F (218°C) for 10-12 minutes. This high temperature allows the fish to cook quickly and evenly without drying it out, resulting in a flaky and tender texture.
Both methods have their advantages, but I prefer baking tilapia in the oven. The high heat in the oven cooks the fish quickly and evenly while keeping the inside moist and tender. Plus, it’s a hands-off method that allows me to multitask and prepare side dishes while the fish is cooking. And the best part? Easier cleanup!
The easiest way to check when tilapia is fully cooked is by using a fork. If the flesh turns opaque and easily flakes, it’s ready to be taken out of the oven. Another way is by using a digital thermometer. The internal temperature of cooked tilapia should reach at least 145°F (63°C).
Some people prefer to cover the baking dish with foil to prevent the fish from drying out, while others prefer to leave it uncovered for browning and a slightly crispy texture. I don’t find it necessary to cover the fish in this baked tilapia recipe, as the lemon-olive oil mixture is more than enough to keep it moist the entire time.
What To Serve With This Recipe
Enjoy this healthy oven baked tilapia with other side dishes to complete your meal. For a wholesome and easy weeknight dinner, I recommend the following recipes:
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Baked Tilapia (The BEST Recipe!)
Ingredients
- 1 1/2 lbs (750g) tilapia fillet, or cod, sole, and halibut
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- ground black pepper
- 3 dashes cayenne pepper
- 1 1/2 tablespoons lemon juice, freshly squeezed
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon chopped parsley
- lemon wedges, for serving
Instructions
- Preheat oven to 425°F (218°C). Rinse the tilapia fish fillets with cold running water. Pad dry with paper towels. Arrange them in a single layer in a baking dish. Add the olive oil, garlic, salt, black pepper, cayenne pepper and lemon juice.
- Sprinkle the Parmesan cheese evenly on top of the tilapia. Top with chopped parsley.
- Baked the fish in the oven for about 10 minutes, or until the fish is cooked through. Serve immediately with fresh lemon wedges.
Video
Notes
- One and a half lbs (750g) of fish fillets equal to about 4 fillets.
- You can use other white fish to make this recipe: cod, swai fish, halibut, pollock, sole, etc.
- If you have time, marinate the fish in the lemon-olive oil mixture for 15 to 30 minutes before baking.
- Season the fish generously since tilapia has a mild taste.
- Remove the fish from the oven as soon as it looks flaky and cooked through or before the internal temp reaches 145°F (63°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! Was just wondering if I could just bake the fish as you’ve shown in the photos above, or do I need to wrap it in an aluminum foil? Hope to hear from you soon :) Thanks!
Yes you can.
Baked tilapia is great with cheese!
Love tilapia, this is great.
Can I use grated Parmesan cheese instead of shredded? Will it come out the same or no?
Graded and shredded are the same thing
Not really…grated is the powdery kind sprinkled on pizza, etc and shredded are the larger, thin strands like you might put on a salad, garnish a pasta dish, etc
Texture will differ a bit. Either will work. Beyond that it is just a matter of preference.
My husband and I used our own seasoning blend. Super quick and easy. We plan to make this weekly. DELICIOUS!
Amazing tilapia recipe. All three of my kids loved this.
This dish was really good! I would recommend doubling the Parmesan mixture.
This recipe is so delicious! My husband, myself and my children loved it. Super quick and easy to make. We will definitely be making this again. Thanks for the recipe! I have shared it with others as well. Highly recommend this recipe.
For your tilapia Parmesan recipe, it calls for grated parm and the picture shows shredded. Is there a difference in the final dish?
Grated and shredded are the same thing. Make sure you use fresh parmesan and grate it yourself, it makes a huge difference over the prepackaged kind that has cellulose additive to keep from clumping!
I love this recipe ! Thank you~
Love your recipes, but have to pass on this one, that is if you’re using tilapia. Yes it’s got a nice, light fish taste and is fairly inexpensive, but there are much better/healthier white fish to eat and, in many markets, you really don’t know what you’re getting.
Richard – you can use any white fish to make this recipe, you don’t have to use Tilapia! ;)
You don’t need to announce that you won’t be making a recipe, you can just not make it.