Quick Look: How to Bake Tilapia
- Best For: An easy weeknight dinner that’s ready in under 20 minutes.
- Bake Time: 10–12 minutes (depending on the thickness of your fillets).
- Oven Temperature: 375°F for tender, flaky tilapia.
- How to Tell It’s Done: The fish should be opaque throughout, flake easily with a fork, and reach an internal temperature of 135–140°F at it’s thickest part.
- Don’t Miss: We also tested a parmesan crust, foil packet method, broiled finish, and a fresh lemon dill variation if you want to switch things up.
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Looking for More Ways to Cook Tilapia?
Then you definitely need to fire up your grill and try our Grilled Tilapia!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- fish fillets – Highly recommend picking up some fresh fish at your local grocery store, but frozen fish would work too. Just thaw completely and pat very dry before baking to avoid excess moisture.. Try to use fillets that are similar in thickness so they cook evenly.
- olive oil – Give the cooked fish a nice, golden brown color, but can easily be swapped out for a softened butter (or melted butter).
- seasoning – Use salt and pepper OR a creole or blackened seasoning. Tilapia benefits from generous seasoning since it is naturally mild.
How To Baked Tilapia
Step 1: Begin by rubbing the fillets with olive oil and seasoning with salt and pepper. Preheat oven to 375 degrees F.
Step 2: Bake on a parchment-lined baking sheet pan until fish reaches an internal temperature at it’s thickest part of 135-140 degrees F. and it looks white and flakes easily with a fork.
Erin’s Pro Tips: What We Learned from Testing
- Use a meat thermometer: The easiest way to avoid dry tilapia is to stop guessing and monitor the internal temp.
- Start checking early: Thin tilapia fillets can cook fast, so we recommend checking around the 8-minute mark.
- Don’t overcook it: We liked the texture best when pulling the fish around 135–140°F and letting carryover cooking finish the job.
- Tilapia is a blank canvas: Since the flavor is very mild, seasonings, sauces, and toppings make a huge difference. Try one of the tested variations below for an easy upgrade.
What Should I Serve With Baked Tilapia?
There are so many great ways to enjoyed perfectly baked tilapia! Keep is super easy with some roasted frozen veggies, jasmine rice and homemade tartar sauce. Or you can serve with steamed green beans, herbed potatoes, rice pilaf, brussels sprouts, or cauliflower rice. Add some lemon wedges for that squeeze of fresh lemon juice.
Recipe FAQs
We love to use recycled parchment paper to make cleanup a breeze but feel free to use aluminum foil or generously spray a baking sheet with non-stick cooking spray.
You can keep leftover baked tilapia in the fridge for up to 2-3 days.
Absolutely! Honestly, fresh tilapia fish tacos are probably our favorite way to eat baked tilapia! There are so many different toppings you could add to these or let the whole family get creative with different combinations. They would also pair really well with a side of homemade guacamole and a frozen mango margarita!
Other Fish Recipes You Might Like
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Ingredients
- 4 fresh tilapia fillets, approx. 1/3 pound each and 3/4 inches thick (at thickest part)
- 1 tablespoon extra virgin olive oil, sub avocado oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prep: Preheat oven to 375℉. Pat 4 fresh tilapia fillets dry with clean paper towels.
- Season Fish: Place tilapia fillets on a baking sheet or baking dish lined with parchment paper. Drizzle with 1 tablespoon extra virgin olive oil, rubbing it all over the fillets. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper (feel free add other seasonings as well – creole seasoning works great).
- Bake Fish: Move the whole thing to the preheated oven, middle rack, to bake for 12-15 minutes, or until the internal temperature at it's thickest part reaches between 135℉ and 140℉ and the meat is white and easily flakes. Remove from oven and let rest 5 minutes.
- Serve: Serve with steamed green beans and herbed potatoes OR you can cut up the fish fillets to make tilapia fish tacos!
Notes
- Serving: serve with steamed green beans and herbed potatoes OR you can cut up the fish fillets to make tilapia fish tacos!
- Sauce: serve with homemade tartar sauce or some herby greek yogurt sauce (Mix together 1/2 cup plain Greek yogurt, 2 tablespoons fresh dill, 2 teaspoons lemon juice, 1/4 teaspoon kosher salt, and a pinch of black pepper).
- Storage: store in an airtight container in the refrigerator for up to 2-3 days.
- Tilapia Internal temperature: Tilapia is fully cooked when it reaches an internal temperature of 145 degrees F. at the thickest part of the fillet (use an instant read thermometer to track the temp), but many home chefs pull it early from the oven (between 135-140 degrees F) as it will continue cooking (carryover cooking) as it rests. Tilapia is very delicate so you don’t want to over-cook it or it will get rubbery (especially on the outer edges where it is much thinner and will cook faster) and dry.
- Frozen Tilapia: you can use frozen tilapia, but I would recommend thawing overnight in the fridge. Really pat dry once thawed to pull out excess moisture, but you should still expect some extra moisture to appear on your baking sheet.
- Broiled Finish: Broil during the last 1–2 minutes of cook time for crispier edges and more color. Watch carefully so the fish doesn’t overcook.
- Foil Packet: Add thin lemon slices, 2–3 sprigs fresh dill, and a small tab of butter. Seal in foil and bake 10–12 minutes or until fully cooked.
- Parmesan Crusted: Top with 1/4 cup finely shredded parmesan, 3 tablespoons panko breadcrumbs, and a drizzle of olive oil. Bake at 400°F for 8–9 minutes, then broil 2–3 minutes until golden.
- Lemon Dill Twist: Add fresh lemon zest and chopped dill before baking for a brighter, fresher flavor.
Nutrition
Easy Flavor Variations
- Broiled Finish: Broil during the last 1–2 minutes of cook time for crispier edges and more color. Watch carefully so the fish doesn’t overcook.
- Foil Packet: Add thin lemon slices, 2–3 sprigs fresh dill, and a small tab of butter. Seal in foil and bake 10–12 minutes or until fully cooked.
- Parmesan Crusted: Top with 1/4 cup finely shredded parmesan, 3 tablespoons panko breadcrumbs, and a drizzle of olive oil. Bake at 400°F for 8–9 minutes, then broil 2–3 minutes until golden.
- Lemon Dill Twist: Add fresh lemon zest and chopped dill before baking for a brighter, fresher flavor.
Thomas H. says
Weeknight workhorse. Four ingredients, no fuss, and it still tastes like you tried.
Sunshine Love says
I can’t wait to try it.
Paul says
I pour extra virgin olive oil in my cooking pan, lined with Aluminum foil. Then I rub my fish in it and flip and coat the other side. I then sprinkle a little Tony’s on it, not much, a little goes a long way on these fish. I then place them on a center rack in oven at 375* for exactly 25 mins. Then the kicker. I melt a stick of butter and pour it in my large plate and place the tilapia in it. The tilapia swimming in a huge amount of melted butter makes it to die for.
Kay Wolf says
Can this baked tilapia fish be made in a toaster oven?
Sally Shutt says
Of course you can use a toaster oven. I haven’t used my big oven for years. If you use the convection setting you might want to reduce the cooking time a bit. Check it with a meat thermometer 🌡 or check the instructions that are provided with your manufacturer.
I would recommend scrunching the parchment paper and dampening it it if you use the convection setting.
Emily says
Turned out perfectly!