Baked Tilapia with Herbs (Printer-friendly)
Tender tilapia baked with a fresh herb blend, garlic, and lemon for a light, aromatic meal.
# What You'll Need:
→ Fish
01 - 4 tilapia fillets, approximately 5.3 oz (150 g) each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Herbs & Aromatics
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh basil, finely chopped
08 - 2 garlic cloves, minced
09 - 1 teaspoon dried oregano
10 - Zest of 1 lemon
11 - 1 lemon, thinly sliced
→ Additional
12 - 2 tablespoons dry white wine (optional)
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet or shallow baking dish with parchment paper or lightly grease with olive oil.
02 - Pat the tilapia fillets dry with paper towels and place them in a single layer on the prepared dish.
03 - Drizzle olive oil evenly over the fillets. Season both sides with salt and freshly ground black pepper.
04 - In a small bowl, combine parsley, dill, basil, minced garlic, dried oregano, and lemon zest.
05 - Sprinkle the herb mixture evenly over the fillets, then arrange lemon slices on top.
06 - If using, carefully pour the white wine around the fillets without pouring directly on top.
07 - Bake for 15 to 20 minutes until the fish is opaque and flakes easily with a fork.
08 - Serve immediately, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- Dinner is ready in 30 minutes, no rushing or complicated techniques.
- Fresh herbs transform plain fish into something that tastes like you actually tried.
- Light enough for a weeknight meal, impressive enough for guests.
02 -
- Preheat your oven thoroughly—cold ovens extend cooking time unpredictably and can dry out thin fish fillets.
- Pat your fish completely dry before it hits the pan; any surface moisture keeps it from cooking evenly.
- Fresh herbs stay bright and flavorful only if you add them raw or in the last few minutes; boiling them for 20 minutes turns them dull and bitter.
03 -
- Buy whole lemons and zest them yourself right before cooking—pre-zested loses pungency fast.
- If your fish fillets are thicker than usual, tent them loosely with foil for the first 10 minutes to avoid the edges drying out before the center cooks through.