Baked Tilapia with Fresh Herbs (Printable)

Tender tilapia fillets baked with fresh herbs, garlic, and lemon. A light, healthy main dish perfect for busy weeknights.

# What You Need:

→ Fish

01 - 4 tilapia fillets (about 5.3 oz each), patted dry

→ Herbs & Aromatics

02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon dried oregano

→ Other

07 - 2 tablespoons olive oil
08 - 1 lemon, sliced
09 - 1 teaspoon lemon zest
10 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Place tilapia fillets in a single layer on the prepared tray.
03 - In a small bowl, combine olive oil, garlic, parsley, dill, chives, oregano, and lemon zest.
04 - Brush herb mixture evenly over fillets. Season with salt and pepper.
05 - Top each fillet with lemon slices.
06 - Bake in preheated oven for 12-15 minutes until fish flakes easily with a fork.
07 - Remove from oven and serve immediately, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • The combination of fresh herbs creates this gorgeous aromatic crust that seals in moisture while adding flavor without any heavy sauces or breading.
  • From prep to plate in under 30 minutes, this has rescued me on countless busy weeknights when I wanted something that felt special without the fuss.
02 -
  • Overcooking is the enemy of good fish, so start checking at the 10-minute mark, especially if your fillets are on the thinner side.
  • The parchment paper isn't just for easy cleanup, it actually helps create a gentle steam environment that keeps the fish incredibly tender.
03 -
  • If using frozen tilapia, thaw it completely in the refrigerator and press gently between paper towels to remove excess moisture, otherwise you'll end up with a watery finished dish.
  • Prepare the herb mixture up to a day ahead and keep it refrigerated, bringing it to room temperature just before coating the fish for maximum flavor infusion.

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