Lemon-Pepper Tilapia

Lemon enhances almost any seafood, so this lemon-pepper tilapia recipe is really a slam dunk. It’s light, it’s tasty and it’s so fast (only 20 minutes from start to finish) that you can make it even on busy nights. Making your lemon-pepper tilapia in the oven keeps it even simpler, with no need to wipe down your stovetop afterward.

Tilapia is a budget-friendly fish option, and it’s supremely versatile as well (here are our favorite tilapia recipes, if you don’t believe us!). In fact, because it has such a mild flavor, even people who seldom eat fish may find it appealing.

Ingredients for Lemon-Pepper Tilapia

• Tilapia: Tilapia is a lean, mild-tasting fish that makes a nicely neutral canvas for the bold flavors of lemon and pepper.
• Butter: The melted butter acts as a vehicle for the recipe’s seasonings and helps keep the fish from drying out in the oven.
• Lemon zest and lemon juice: The grated lemon zest and juice add a bright, tart flavor to the tilapia.
• Garlic salt: Garlic salt is a dual-purpose seasoning. Garlic brings a pungent, savory note, while the salt helps elevate the flavors of the other seasonings.
• Paprika: Paprika adds a sweet pepper note along with some color.
• Black pepper: Freshly ground black pepper provides a bold complement to the tart, fruity lemon flavors.
• Fresh parsley: The minced parsley makes an eye-pleasing garnish, and also lends a subtle flavor of its own to the dish.

Directions

Step 1: Arrange the tilapia

Preheat the oven to 425°F. Arrange the tilapia portions in a 15x10x1-inch baking pan, with the flat side (where the skin used to be) facing down.

Step 2: Season the fish

In a microwave, melt the butter, then stir in the lemon zest and juice. Drizzle the butter and lemon mixture over the tilapia, then sprinkle the fish with the garlic salt, paprika and black pepper.

Step 3: Bake the tilapia

Bake the fish, uncovered, for 10 to 12 minutes, or until it just begins to flake with a fork, 10 to 12 minutes. Sprinkle on the parsley before serving.

Lemon-Pepper Tilapia Variations

• Change up the fish: Tilapia is inexpensive, widely available and versatile, but any mild-tasting white fish works in this recipe. Catfish, basa (an Asian catfish) and haddock are all good choices, so go with your best deal. If you enjoy fishing or have friends who do, most small panfish work for this recipe as well.
• Wrap it in paper: Tilapia is rather a delicate fish, and it breaks easily when you’re removing it from its baking sheet. One way to help keep it intact is to wrap it in parchment before putting it on the sheet pan. Cooking fish this way (“en papillote”) is a classic chef’s hack. Prepare the fish exactly as the recipe says, but place it on a sheet of parchment first. Then fold the parchment to make a pouch around it, as described in this citrus salmon recipe. The parchment wrapper traps moisture, steaming the tilapia gently and helping the flavors permeate the fish.
• Jazz up the flavors and textures: This recipe is light and tasty as written, but that doesn’t mean you can’t do a little extra. Tilapia has a neutral flavor, and lemon and pepper play nicely with other tastes, so you have a lot of scope. Consider adding garlic to the dish, or briefly sauteing some savory vegetables before adding them to the pan. A few capers are an easy garnish, and they also go really well with tilapia and lemon.

How to Store Lemon-Pepper Tilapia

Any leftover tilapia should be transferred to a food-safe storage container with a tight-fitting lid, then put away in your fridge as soon as possible after the meal. A covered plate is fine for overnight storage, if you plan to eat it the next day.

How long will lemon and pepper tilapia keep?

Like most fresh fish, tilapia will keep for up to three days in the refrigerator. That’s based on the assumption that you refrigerated it soon after the meal, and that it was fresh to start with. If that’s not the case, eating it within a day is safest.

Can I make my tilapia ahead of time?

It’s not ideal. Because tilapia is so delicate, and its fillets are so thin, it’s difficult to reheat without overcooking. The recipe comes together from start to finish in just 20 minutes, so it’s smarter to choose side dishes that can be made ahead of time and cook the tilapia at mealtime.

Lemon-Pepper Tilapia Tips

Is tilapia a sustainable option?

It isn’t always, but it can be. It all comes down to how the fish is farmed, but you don’t personally need to become an expert on aquaculture. The Monterey Bay Aquarium’s Seafood Watch suggests choosing tilapia carrying the ASC, BAP or Naturland certification logos. Tilapia with those certifications is reliably well farmed. Tilapia from Colombia, Taiwan or Indonesia are acceptable choices as well, while tilapia from China is not.

What should I serve with baked lemon-pepper tilapia?

This recipe is nice and light, so you probably won’t want to pair it with heavy side dishes. Rice, quinoa or a novel whole grain like millet would be a good fit with the style of this dish. Alternatively, you might opt for a light pasta side dish or even a salad.

How can I reheat my leftovers without the tilapia getting dry?

It’s tricky, but you can do it. Your best bet is to introduce a bit of extra moisture in the form of water, broth or diluted lemon juice when you reheat it. You just need a few drops. Warm a skillet over low to medium heat, then add your tilapia to the pan, add a tiny splash of liquid, and cover it. In a minute or two it should be heated through. The same trick works in your microwave as well, though it probably only needs 30 seconds to a minute. The exact timing varies, depending on the power of your microwave and the thickness of the tilapia, so start checking after 30 seconds.