Baked Tilapia with Herbs (Printable)

Tender tilapia fillets baked with fresh herbs, garlic, and lemon for a bright, flavorful meal.

# 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 Make:

01 - Preheat oven to 400°F. Line a baking sheet or shallow dish with parchment paper or lightly grease it with olive oil.
02 - Pat tilapia fillets dry with paper towels and place them 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 - In a small bowl, mix parsley, dill, basil, minced garlic, dried oregano, and lemon zest.
05 - Evenly sprinkle the herb blend over the fillets and arrange lemon slices atop the fish.
06 - If using, carefully pour dry white wine around the fillets without washing herbs off.
07 - Bake for 15 to 20 minutes until the fillets become opaque and flake easily with a fork.
08 - Plate the fillets and garnish with extra fresh herbs if preferred.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than delivery would arrive.
  • Fresh herbs do the heavy lifting, so even if you're not confident with fish, you'll look like you know what you're doing.
  • One pan, minimal cleanup, and you can have dinner on the table without stress.
02 -
  • Pat the fish completely dry before seasoning—any moisture on the surface prevents it from cooking evenly and creates a watery dish instead of a tender one.
  • Don't open the oven door to check on the fish; the sudden temperature drop extends cooking time and can make it dry out. Trust the timer and your instincts.
  • Fresh herbs make or break this dish, so if your parsley has been sitting in the fridge for two weeks, grab some new ones.
03 -
  • Buy your fish the same day you plan to cook it, and keep it on ice until the last minute—freshness makes a noticeable difference in both flavor and texture.
  • If you're nervous about overcooking, pull the fish out when it's just barely opaque in the center; it will continue cooking gently from residual heat while you serve.

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