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This baked tilapia combines tender white fish fillets with bright lemon juice, garlic, and briny capers in just 20 minutes. A straightforward Mediterranean-style weeknight dinner that requires minimal prep and one baking dish.
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Preheat the oven to 425°F. Place the tilapia fillets in a single layer in an ungreased 13x9-inch baking dish. In a small bowl, whisk together the butter, lemon juice, garlic powder and salt. Pour the sauce over the fillets, covering as much of the fish as possible. Sprinkle with capers, oregano and paprika. Editor's Tip: For safety, cook fresh fish within one to two days of buying it, refrigerating it in the meantime. Remove frozen fish from its vacuum packaging and seal it in a new zip-top bag before you thaw it overnight in the refrigerator or under cold running water.
Bake the fish, uncovered, until it just begins to flake easily with a fork, 10 to 15 minutes. Use a slotted spatula to transfer the fillets to a serving platter. If you'd like, drizzle the fish with the sauce left in the pan and serve with lemon wedges.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently at 275°F (135°C) for 10 minutes to avoid drying out the fish.
Tilapia is cooked through when the flesh is opaque and flakes easily with a fork, typically at an internal temperature of 145°F (63°C).
Yes. Prepare the tilapia with butter and seasoning, cover, and refrigerate up to 4 hours before baking. Add 2–3 minutes to bake time if cooking from cold.
Use chopped green olives, drained diced tomatoes, or sliced sun-dried tomatoes for a similar briny or tangy accent.
Yes. All ingredients are naturally gluten-free, making this suitable for gluten-free diets.
Yes. Use 8 fillets and the same amount of butter, lemon juice, and seasonings, then bake in a larger dish for the same 20 minutes.
