Baked Tilapia Recipe
Baked Tilapia Recipe photo by Taste of Home
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Baked Tilapia Recipe

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4.5 107 118
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I've decided to cook healthier for my family, and that includes having more fish at home. This is a great recipe, and it's fast, too! —Hope Stewart, Raleigh, North Carolina
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 tilapia fillets (6 ounces each)
  • 3 tablespoons butter, melted
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons garlic powder
  • 1/8 teaspoon salt
  • 2 tablespoons capers, drained
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon paprika


  1. Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
  2. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Baked Tilapia in Simple & Delicious November/December 2007, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Bonairbanter User ID: 6290958 252468
Reviewed Aug. 10, 2016

"If you are trying to eat healthier, don't use tilapia! Try another mild white fish. I used salt water trout filets. Was very good."

robbiejackson User ID: 4907377 249235
Reviewed Jun. 8, 2016

"Really enjoyed this. I added some sliced olives because I had some open. Very tasty!"

Maryser. But User ID: 6780487 247421
Reviewed Apr. 24, 2016

"We had it for dinner and was very very good and quick to make give it a 5 star mary"

Galiahutchinson User ID: 8140477 245903
Reviewed Mar. 23, 2016

"Made this as written. My husband and I both thought it was ?? great, loved the capers. I will be making this again soon. I might add some chopped olives. Thanks for sharing."

Chloe Renee User ID: 3439759 245881
Reviewed Mar. 23, 2016

"I used dill pickle chopped fine (same measurement) in place of the capers. Such a great recipe!"

FrederickGrenier User ID: 8655668 245829
Reviewed Mar. 22, 2016

"I'v been fishing for a long time around 50 yrs. so just a tip on how to make your fish tast better turn the fillets over flat side up and you will see a dark line running from end to end this is the blood line! it makes the fish taste strong so remove it by slicing it away then turn it back over and make sure its gone there might be a little left on the bottom edge i'v shown friends this and every one has thanked me as they liked the taste of there fish better"

heritage5151 User ID: 6084705 245827
Reviewed Mar. 22, 2016

"what can i use instead of capers????"

suejjj User ID: 5304276 245335
Reviewed Mar. 12, 2016

"Followed as is. Only put capers on half to follow kids choice and sprinkled a few green onions on top. Crazy good."

andreahoward615 User ID: 8792242 244874
Reviewed Mar. 3, 2016

"My family loved it. Such a quick and simple meal!"

delowenstein User ID: 3766053 243216
Reviewed Feb. 4, 2016

"I tested out this recipe for the first time. I'd omitted the capers and scaled back on the butter, lemon juice, garlic powder and kept the salt and paprika as is. I used Italian seasoning, crushed-about 1/2 tsp. I used a smaller pan (an 8-inch square baking pan, coated with non-stick cooking spray. I used 1 Tbsp. to 2 Tbsp. sweet pickle relish in place of the capers. The butter, I'd used 2 Tbsp.-the lemon juice, I'd used 1 to 2 Tbsp. and garlic powder I'd used 3/4 tsp. I baked fish for 15 minutes. This is a very tasty dish! It's moist, too! The sauce adds a nice flavor! delowenstein"

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