Baked Tilapia with Herbs (Printable Version)

Tender tilapia fillets combined with fresh herbs, garlic, and lemon for a bright, flavorful meal.

# What You'll Need:

→ Fish

01 - 4 tilapia fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herbs & Aromatics

04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 tablespoon fresh basil, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - Zest of 1 lemon
10 - 1 lemon, thinly sliced

→ Additional

11 - 2 tablespoons dry white wine (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet or shallow baking dish with parchment paper or lightly grease with olive oil.
02 - Pat tilapia fillets dry with paper towels and place them in a single layer on the prepared baking dish.
03 - Drizzle olive oil evenly over the fillets. Season both sides with salt and freshly ground black pepper.
04 - In a small bowl, combine chopped parsley, dill, basil, minced garlic, dried oregano, and lemon zest.
05 - Sprinkle the herb mixture evenly over the fillets and arrange lemon slices atop the fish.
06 - If using, pour the dry white wine around the fillets, avoiding pouring directly on top.
07 - Bake for 15 to 20 minutes until the tilapia is opaque and flakes easily with a fork.
08 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It's ready in half an hour, which means you can make something elegant on a Tuesday without stress.
  • The herb mixture wakes up the delicate fish in a way that feels restaurant-quality but tastes like home.
  • You'll actually enjoy eating something this good for you, no guilt required.
02 -
  • Wet fish steams instead of bakes, so those paper towels are doing serious work—don't skip them out of impatience.
  • The fish keeps cooking even after you pull it out, so pull it at the moment it looks barely done, not when it feels totally firm.
  • Fresh herbs lose their brightness in the oven, so add a small handful of new ones at the very end if you want that garden-fresh taste to survive to your plate.
03 -
  • If your lemon is on the older side, microwave it for 10 seconds before zesting—it releases more juice and oil, making the zest more fragrant.
  • A pinch of red pepper flakes in the herb mixture catches people by surprise in the best way, adding a warmth they can't quite identify.

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