Baked Tilapia with Herbs (Printable)

Tilapia fillets infused with fresh herbs, garlic, and lemon, baked to tender perfection with bright flavor notes.

# What You Need:

→ Fish

01 - 4 tilapia fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herbs & Aromatics

04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 tablespoon fresh basil, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - Zest of 1 lemon
10 - 1 lemon, thinly sliced

→ Additional

11 - 2 tablespoons dry white wine (optional)

# How-To:

01 - Heat the oven to 400°F. Line a baking sheet or shallow dish with parchment paper or lightly grease with olive oil.
02 - Pat the tilapia fillets dry with paper towels and arrange in a single layer on the prepared baking dish.
03 - Drizzle olive oil over the fillets and season both sides with salt and freshly ground black pepper.
04 - Mix parsley, dill, basil, minced garlic, dried oregano, and lemon zest in a small bowl until evenly blended.
05 - Evenly spread the herb blend over the fillets and arrange lemon slices atop each piece.
06 - Carefully pour the white wine around the fish without disturbing the topping.
07 - Place in the oven and bake for 15 to 20 minutes until the fish is opaque and flakes easily with a fork.
08 - Remove from oven and serve immediately, optionally garnished with fresh herbs.

# Expert Tips:

01 -
  • It tastes restaurant-quality but asks almost nothing of you—just chopped herbs and a hot oven.
  • The smell alone while it bakes is worth it, and the fish stays impossibly tender every single time.
02 -
  • Don't skip patting the fish dry—it's the difference between a fillet that cooks through and one that steams and becomes watery.
  • Fresh herbs matter more than you think here; they're not a garnish but the whole character of the dish, so use what's fresh and fragrant from your garden or the market.
03 -
  • If your herbs are particularly delicate, add them after baking by sprinkling fresh herbs over the hot fish just before serving—you get both the cooked warmth and bright raw finish.
  • A pinch of red pepper flakes in the herb mixture adds intrigue without heat if you want to keep people guessing what makes it taste so good.

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