Baked Tilapia with Fresh Herbs (Printable)

Tender fillets baked with parsley, dill, and zesty lemon for a healthy meal.

# What You'll Need:

→ Fish

01 - 4 skinless tilapia fillets (5.3 oz each)

→ Fresh Herbs & Aromatics

02 - 2 tablespoons fresh parsley, chopped
03 - 2 tablespoons fresh dill, chopped
04 - 1 tablespoon fresh chives, chopped
05 - 2 garlic cloves, minced

→ Citrus

06 - 1 lemon, thinly sliced
07 - 1 tablespoon freshly squeezed lemon juice

→ Seasonings & Oil

08 - 2 tablespoons olive oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon paprika (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat tilapia fillets dry with paper towels and arrange them in a single layer on the prepared baking surface.
03 - In a small bowl, mix parsley, dill, chives, and minced garlic until combined.
04 - Drizzle olive oil and lemon juice evenly over fillets, then sprinkle salt, black pepper, and paprika if desired.
05 - Distribute herb mixture evenly over fillets and top each with 2 to 3 lemon slices.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes easily with a fork.
07 - Serve immediately, garnished with additional fresh herbs if preferred.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent fifteen minutes baking.
  • The fish comes out so tender it practically melts, and your kitchen smells like a fancy restaurant without the bill.
  • It works for weeknight dinners, meal prep, or impressing people without any actual stress.
02 -
  • Pat your fish completely dry before seasoning—any water clinging to it will turn to steam and create a rubbery texture instead of that silky flake you're after.
  • Every oven runs hot or cold, so start checking at the 12-minute mark; the moment it flakes easily, it's done, and one more minute can be the difference between perfect and overdone.
03 -
  • If your fillets are on the thicker side, pound them gently to an even thickness so they cook through at the same rate.
  • The lemon slices on top do two things—they infuse flavor and protect the delicate fish from drying out, so don't skip that layer even if you're in a hurry.

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