10 Best Baked Tilapia Recipes That’ll Make You Love Fish Again
Tilapia gets a bad rep sometimes, but honestly? It’s one of the easiest fish to work with. Mild flavor, cooks fast, and it takes on whatever seasonings you throw at it. These 10 baked tilapia recipes are my go to options when I need dinner on the table in under 30 minutes.
No fancy techniques here. Just simple, delicious ways to bake tilapia that actually taste amazing. Let’s get into it.
1. Lemon Garlic Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried dill
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon slices for serving
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat your tilapia fillets completely dry with paper towels. This is my favorite part because it seems small, but it makes such a difference in how the fish bakes. Wet fish steams instead of getting those nice edges.
Arrange the fillets on your prepared baking sheet with a little space between each one. Trust me on the spacing. They cook more evenly when they’re not touching.
Step 2: Mix the melted butter, minced garlic, lemon juice, and lemon zest in a small bowl.
Whisk it together until it’s fully combined and smells amazing already. Honestly, this sauce is so good I’ve been tempted to use it on chicken too.
Brush this mixture generously over each fillet. Don’t be shy with it. Every bit of that buttery garlic goodness counts.
Step 3: Sprinkle the dried dill, salt, and pepper evenly over the fillets.
I learned this from my mom. She always said to season from high up so it distributes better. Sounds weird but it works.
Give each fillet a final look to make sure the seasoning is even. If one spot looks bare, add a pinch more.
Step 4: Bake for 12 to 15 minutes until the fish flakes easily with a fork.
The tilapia should look opaque and white all the way through. Not sure when it’s done? Insert a fork at the thickest part and gently twist. If it flakes apart easily, you’re good.
I once overbaked this by just 3 minutes and it got dry, so set a timer. Seriously. This is where it gets good, but also where you can mess it up if you walk away.
Step 5: Remove from the oven and let it rest for 2 minutes before serving.
Garnish with fresh parsley and those lemon slices. The resting time lets the juices settle back into the fish instead of running all over your plate.
Serve this with rice or roasted veggies. So easy, and it tastes like you tried way harder than you did.
2. Parmesan Crusted Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Fresh parsley, chopped
Instructions:
Step 1: Preheat your oven to 400°F and grease a baking dish lightly.
Place your tilapia fillets in the dish. Make sure they’re not overlapping. If they touch too much, the topping won’t get crispy on the edges.
Pat them dry again if needed. I know I keep saying this, but moisture is the enemy of a good crust.
Step 2: In a bowl, combine the Parmesan, breadcrumbs, garlic powder, paprika, and black pepper.
Mix it well so every scoop has cheese and breadcrumbs together. This combo is basically magic. The Parmesan gets golden and the breadcrumbs add that crunch.
In another small bowl, mix the melted butter and mayonnaise. Sounds random but the mayo helps the topping stick and keeps the fish moist. Trust the process.
Step 3: Brush the butter and mayo mixture over each fillet.
Use a pastry brush or even the back of a spoon. You want a thin, even layer. Too thick? It’ll slide off. Too thin? The topping won’t stick.
This is the glue that holds everything together, so don’t skip this step.
Step 4: Press the Parmesan breadcrumb mixture firmly onto each fillet.
Really press it down. Like, use your fingers and pack it on there. It should look like a nice thick crust covering the top.
Any extra mixture? Sprinkle it around the fish in the pan. It’ll get crispy and you can scoop it up as a bonus bite.
Step 5: Bake for 15 to 18 minutes until the topping is golden brown and the fish is cooked through.
The top should be crispy and gorgeous. If it’s not quite brown enough but the fish is done, pop it under the broiler for 1 minute. Watch it closely though. Broilers are fast and unforgiving.
Let it cool for a minute, then sprinkle with fresh parsley. This is honestly better than restaurant fish.
3. Herb Butter Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 4 tablespoons butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions:
Step 1: Preheat your oven to 375°F and prepare a baking dish with a light coating of oil or butter.
Lay your tilapia fillets in the dish. Give them a quick pat dry if they look wet. You know the drill by now.
Season both sides lightly with a pinch of salt and pepper. Just a foundation layer. The herb butter will do the heavy lifting.
Step 2: In a small bowl, mix the softened butter with parsley, dill, thyme, and minced garlic.
Use a fork to mash everything together until it’s well combined. It should look like green speckled butter and smell incredible.
Only have dried herbs? That works. Use about 1 teaspoon of each dried herb instead of the fresh tablespoon amounts.
Step 3: Spread the herb butter generously over the top of each fillet.
Don’t hold back here. This is where all the flavor lives. I use about 1 tablespoon per fillet, sometimes a little more because why not.
The butter will melt and baste the fish as it bakes. That’s the whole point. It keeps everything moist and flavorful.
Step 4: Bake for 15 to 20 minutes until the fish is opaque and flakes easily.
The butter will bubble around the edges and the herbs will get fragrant. Honestly, easiest step. Just let the oven do its thing.
Check at 15 minutes by gently inserting a fork. If it’s not quite done, give it another 3 to 5 minutes. Thicker fillets take longer.
Step 5: Remove from the oven and spoon some of the melted herb butter from the pan over the fillets.
This is my favorite part. That buttery, garlicky, herby liquid at the bottom of the pan is pure gold. Drizzle it over the fish right before serving.
Serve with lemon wedges and maybe some crusty bread to soak up the extra butter. I make this every Sunday and it never gets old.
4. Cajun Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt to taste
- Lemon wedges for serving
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with foil or parchment paper.
Place the tilapia fillets on the prepared sheet. Make sure they’re dry. Yes, again. It helps the seasoning stick better.
Drizzle the olive oil over the fillets and use your hands or a brush to coat them evenly on both sides.
Step 2: In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne if you’re using it.
Stir it together so the spices are evenly distributed. Wondering if you can skip the cayenne? You can. It’ll still be flavorful, just less spicy.
Taste a tiny pinch if you want to check the heat level. I learned that the hard way after making it too spicy for my kids once.
Step 3: Sprinkle the seasoning mixture generously over both sides of each fillet.
Use your fingers to press it into the fish a little. This helps it stick and creates that nice spice crust.
Any leftover seasoning? Save it in a jar. It’s great on chicken, shrimp, or roasted veggies too.
Step 4: Bake for 10 to 12 minutes until the fish is cooked through and the edges are slightly crispy.
The high heat gives the spices a chance to toast a little, which deepens the flavor. Smells amazing, right?
Check for doneness by flaking with a fork. If it’s still translucent in the center, give it another 2 minutes. Too thick? Add a splash of water to the pan to keep it from drying out.
Step 5: Let the fillets rest for a minute, then serve with lemon wedges.
Squeeze fresh lemon juice over the top right before eating. The acidity cuts through the spice and makes everything pop.
This is honestly my go to when I want something with a kick. Pairs perfectly with rice and a simple salad.
5. Mediterranean Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced mushrooms
- 1/4 cup sliced black olives
- 1/4 cup sliced red onion
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Step 1: Preheat your oven to 400°F and lightly oil a baking dish.
Arrange the tilapia fillets in the dish. Season them lightly with salt and pepper on both sides.
This recipe has a lot of toppings, so you want the fish seasoned underneath too. Learned that after making bland fish once. Not fun.
Step 2: In a bowl, toss the cherry tomatoes, mushrooms, olives, and red onion with olive oil, garlic, oregano, and basil.
Mix it well so everything is coated. The veggies will roast alongside the fish and create this amazing, flavorful topping.
Only have fresh oregano? Use about 1 tablespoon instead of the dried teaspoon. Fresh herbs are more delicate.
Step 3: Spoon the vegetable mixture over and around the tilapia fillets.
Pile it on top but also let some fall into the pan around the fish. Those pieces will get caramelized and delicious.
Don’t worry if it looks like a lot. It cooks down and the flavors concentrate. This is where it gets good.
Step 4: Bake for 18 to 20 minutes until the fish is opaque and the vegetables are tender.
The tomatoes will burst and release their juices, creating a light sauce in the bottom of the pan. Pause here and check if the fish flakes easily.
If the veggies aren’t quite soft enough but the fish is done, you can scoop the fish out and let the veggies roast for another 5 minutes.
Step 5: Remove from the oven and let everything rest for a couple of minutes.
Garnish with fresh basil leaves. The heat will wilt them slightly and release that fresh basil aroma.
Serve this with crusty bread or over pasta. The pan juices are too good to waste. I literally spoon them over everything.
6. Honey Mustard Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the tilapia fillets on the sheet and pat them dry. Season lightly with salt and pepper.
This sauce is sweet and tangy, so you don’t need much seasoning on the fish itself.
Step 2: In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, and paprika.
Keep whisking until it’s smooth and well combined. It should look glossy and smell sweet with a little sharpness from the mustard.
Too thick? Add a teaspoon of water. Too thin? Add a bit more honey. You want it thick enough to coat the fish but not so thick it just sits on top.
Step 3: Brush the honey mustard mixture generously over each fillet.
Use a pastry brush or spoon to spread it evenly. Make sure every part of the fillet is covered. This glaze caramelizes as it bakes and creates the best sweet, tangy crust.
Any leftover sauce? Drizzle it around the fillets in the pan. It’ll bake into a delicious glaze you can spoon over the fish later.
Step 4: Bake for 12 to 15 minutes until the fish is cooked through and the glaze is slightly caramelized.
The edges should look golden and sticky. Not sure when it’s done? Look for that opaque, flaky texture when you gently press a fork into the thickest part.
I burned this once by leaving it in too long, so keep an eye on it during the last few minutes. The honey can go from caramelized to burnt fast.
Step 5: Let the fish rest for a minute before serving.
Garnish with fresh thyme sprigs. The glaze will thicken slightly as it cools, which is perfect.
This pairs so well with roasted potatoes or steamed broccoli. My kids actually ask for this one, which is saying something.
7. Garlic Parmesan Cream Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
Step 1: Preheat your oven to 375°F and butter a baking dish.
Season the tilapia fillets with salt, pepper, and Italian seasoning on both sides. Place them in the prepared dish.
This creamy sauce is rich, so you want the fish well seasoned to balance it out.
Step 2: In a skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Stir it constantly so the garlic doesn’t burn. Once it smells amazing, you’re good. Burned garlic tastes bitter, so watch it closely.
This is the base of your cream sauce, and it should smell like heaven already.
Step 3: Add the heavy cream to the skillet and bring it to a gentle simmer.
Stir in the Parmesan cheese and red pepper flakes if you’re using them. Keep stirring until the cheese melts and the sauce thickens slightly.
Too thick? Add a splash of milk. Too thin? Let it simmer for another minute. You want it creamy and pourable, not soupy.
Step 4: Pour the garlic Parmesan cream sauce over the tilapia fillets in the baking dish.
Make sure each fillet is covered. The sauce will bubble up around the edges as it bakes and infuse the fish with flavor.
Honestly, easiest step. Just pour and you’re done.
Step 5: Bake for 20 to 25 minutes until the fish is opaque and the sauce is bubbling.
The top should look creamy and slightly golden. If you want it extra golden, pop it under the broiler for 1 to 2 minutes at the end.
Let it rest for a few minutes before serving. Sprinkle with fresh parsley. This is restaurant quality, I promise. Serve it with pasta or rice to soak up all that sauce.
8. Pesto Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 1/2 cup basil pesto (store bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cherry tomatoes for garnish
- Fresh basil leaves for garnish
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the tilapia fillets on the sheet and pat them dry. Season lightly with salt and pepper.
Pesto is already pretty flavorful, so you don’t need much seasoning here.
Step 2: In a small bowl, mix the pesto with olive oil and lemon juice.
Stir it together until it’s smooth and slightly thinned out. The olive oil helps it spread more easily and the lemon juice brightens everything up.
Only have thick pesto? That’s fine. Just add a little more olive oil until it’s spreadable.
Step 3: Spread the pesto mixture generously over the top of each fillet.
Use a spoon or spatula to cover the entire surface. Don’t be shy. This is where all the flavor comes from.
The pesto will darken a bit as it bakes, and the edges might get slightly crispy. That’s exactly what you want.
Step 4: Bake for 12 to 15 minutes until the fish is cooked through and flakes easily.
The pesto should look slightly darker and smell incredible. Quick check: insert a fork at the thickest part and see if it flakes.
If the pesto is browning too fast but the fish isn’t done, tent it loosely with foil and keep baking.
Step 5: Remove from the oven and let it rest for a minute.
Garnish with halved cherry tomatoes and fresh basil leaves. The tomatoes add a pop of color and a little freshness.
This is so simple but tastes fancy. I serve it with a side salad and garlic bread. Honestly, one of my favorites.
9. Tomato Basil Baked Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Step 1: Preheat your oven to 375°F and lightly oil a baking dish.
Season the tilapia fillets with salt and pepper and place them in the dish. Make sure they’re not overlapping.
This tomato topping has some liquid, so you want the fillets spaced out so they don’t steam.
Step 2: In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, and sugar.
Mix it all together. The sugar balances the acidity of the tomatoes and vinegar. It’s a small amount but makes a big difference.
Wondering if you can skip the sugar? You can, but the sauce might taste a little sharper.
Step 3: Spoon the tomato basil mixture over and around the tilapia fillets.
Make sure each fillet gets a good amount on top. Let the rest fall into the pan. It’ll create a light sauce as it bakes.
This is where it gets good. The tomatoes break down and mingle with the garlic and basil.
Step 4: Bake for 18 to 22 minutes until the fish is opaque and the tomatoes are softened.
The sauce will bubble gently around the edges. Pause here and check the fish with a fork. It should flake easily.
Too much liquid in the pan? That’s fine. It’s basically a light tomato sauce you can spoon over rice or pasta.
Step 5: Remove from the oven and let it rest for a couple of minutes.
Garnish with fresh basil leaves. The residual heat will release that fresh basil smell.
Serve this with crusty bread or over angel hair pasta. I make this in the summer when tomatoes are at their best. So fresh and light.
10. Lemon Herb Crusted Tilapia
Ingredients:
- 4 tilapia fillets (about 6 oz each)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the tilapia fillets dry and season them lightly with salt and pepper. Place them on the prepared baking sheet.
Higher heat here helps the crust get crispy, so don’t lower the temp.
Step 2: In a bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, lemon zest, and garlic powder.
Mix it together with a fork. The lemon zest adds so much brightness to the crust. Don’t skip it.
Only have regular breadcrumbs? They work, but panko gives you that extra crunch I love.
Step 3: In a small bowl, mix the melted butter and lemon juice.
Brush this mixture over each fillet. This is the glue that helps the crust stick and also adds flavor.
Use it all. Every bit of that lemony butter counts.
Step 4: Press the breadcrumb mixture firmly onto the top of each fillet.
Really pack it down with your fingers. You want a thick, even layer that’ll crisp up beautifully.
Any extra crumbs? Sprinkle them around the fish in the pan. They’ll get crispy too and you can use them as a garnish.
Step 5: Bake for 12 to 15 minutes until the crust is golden brown and the fish is cooked through.
The crust should be crispy and gorgeous. If it’s not quite golden enough, pop it under the broiler for 1 minute. Watch it closely though.
Let it rest for a minute before serving with lemon wedges. This is my go to when I want something that feels special but is actually super easy. The crust is everything.
Final Words
There you have it. Ten ways to bake tilapia that are all simple, flavorful, and perfect for busy weeknights. Pick your favorite and give it a try. Let me know which one you loved most in the comments.
