How do you know when baked tilapia is done?

Baked tilapia is done when it flakes easily with a fork and reaches an internal temperature of 140-145°F at the thickest part of the fillet. The fish should be opaque throughout and no longer translucent. It typically takes 20-25 minutes at 425°F, but start checking at 18 minutes if your fillets are thin.

Do tilapia fillets need to be flipped while baking?

No! One of the best things about this baked tilapia recipe is that you don't need to flip the fish. Just place the fillets in the baking dish and let them cook undisturbed. Flipping can cause the fish to break apart and isn't necessary for even cooking.

Is it better to use fresh or frozen tilapia for this recipe?

Both fresh and frozen tilapia work well in this recipe, but I prefer using fresh tilapia. If using frozen tilapia, make sure to thaw it completely in the refrigerator overnight before cooking, then pat it very dry before seasoning.

What seasonings go well with baked tilapia?

Tilapia's mild flavor pairs well with many seasonings. In this recipe, I use Italian seasoning, smoked paprika, garlic, and lemon. Other great options include garlic powder, onion powder, dried oregano, lemon pepper, and blackened seasoning . For a garlic butter sauce variation, you can create a garlic butter mixture with melted butter, garlic, and fresh parsley. Breadcrumbs mixed with parmesan also make an excellent topping for a crispier texture, or see my Parmesan Crusted Tilapia recipe.

Easy Baked Tilapia with Lemon & Feta

Baked Tilapia

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4.9 from 28 reviews

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for an impressive yet easy dinner.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main dish
Method: Baked
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

1 pint cherry tomatoes, sliced in half
1 large shallot, thinly sliced
3 garlic cloves, minced
1 small lemon, thinly sliced into rings
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt
4 ounce block feta cheese
1 1/2 pounds tilapia
1 tablespoon Italian seasoning
1 pinch red pepper flakes (optional)
1/2 teaspoon smoked paprika (or standard paprika)
2 tablespoons drained capers
Finely chopped fresh parsley or basil, for garnish
Fresh ground black pepper

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Instructions

Preheat the oven to 425 degrees Fahrenheit. Let the fish sit at room temperature while preheating.
Chop the tomatoes, shallot, garlic, and lemon as noted above.
Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to the pan, tossing gently to combine.
Pat the tilapia dry. Rub it with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, split between the filets. Place it on top of the vegetables and feta in the pan. Sprinkle both fillets with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.
Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).

Notes

Fish substitutions: Halibut, cod, trout, or other white fish work well in this recipe. Make sure to adjust the bake time for the thickness of the fish.
Garlic butter variation: For a richer flavor, make a garlic butter mixture by combining 2 tablespoons melted butter with 2 minced garlic cloves and drizzle over the fish before baking.
For crispy topping: Mix breadcrumbs with parmesan cheese and sprinkle on top during the last 10 minutes of baking.

Find it online: https://www.acouplecooks.com/baked-tilapia/