This baked lemon pepper tilapia is a bright, simple weeknight dinner that’s low-carb and gluten-free. Ready in about 15 minutes, it combines tangy lemon, buttery richness, and a touch of garlic for a family-friendly dish that works on its own, flaked into tacos, or atop a salad.
The classic combination of lemon pepper, butter, and garlic is versatile—equally at home on chicken, vegetables, or this mild white fish. The method is straightforward: layer the fillets, drizzle with lemon and butter, sprinkle spices, and bake. It’s forgiving, fast, and adaptable to what you have on hand.
If you find fillets in the freezer, this is one of the fastest dinners you can make. Tilapia thaws quickly and the flavors here help brighten any mild fish.
Why you’ll love this lemon pepper tilapia:
- Quick — cooks in about 10 minutes once the oven is hot.
- Light and flaky — a low-carb, family-friendly option.
- Flexible — works with many types of mild white fish and adapts to different seasonings.
Ingredients
Gather a few basic ingredients and you’ll have lemon pepper tilapia on the table in minutes.
- 16 ounces tilapia fillets (or other mild white fish) — about 4 fillets
- 8 teaspoons butter (salted or unsalted)
- 4 tablespoons lemon juice
- 1/4 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1/8 teaspoon sweet paprika
- Sea salt to taste
- 1/4 cup green onions, sliced (optional, for color)
- 2 tablespoons parsley, chopped (optional)
- Lemon slices (optional, for serving)
Tip: If you like heat, add a pinch of cayenne or crushed red pepper.
Directions with Pictures
- Preheat the oven to 425°F (220°C).
- Pat the fillets dry with paper towels and arrange them in a baking dish coated with cooking spray.
- Pour the lemon juice over the fillets and dot with small pats of butter. You can melt the butter first for a more even coating, or leave it in pats so it melts while baking.
- Sprinkle lemon-pepper seasoning, garlic powder, paprika, and a pinch of salt evenly over the fish. Use your fingertips to distribute spices more evenly if needed.
- Bake uncovered for 10–12 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Cooking time will vary with thickness—thicker fillets may need a minute or two more.
- Garnish with green onions, chopped parsley, and lemon slices if desired. Serve immediately.
For extra lemon flavor, grate a little lemon zest over the fillets just before serving.
Should you rinse tilapia before cooking it?
There’s no need to rinse store-bought packaged tilapia. Rinsing can spread bacteria in the kitchen. Simply pat the fillets dry with paper towels to remove excess moisture before seasoning and baking. Properly stored tilapia should not have a strong fishy odor; the lemon in this recipe helps brighten and neutralize any mild aroma.
Storage
Store leftover tilapia in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze cooked fillets for up to 2 months; thaw in the refrigerator before reheating gently.
What to Serve with Lemon Pepper Tilapia
Quick sides that pair well and can be prepared in about 15 minutes:
- Sauteed zucchini noodles or garlic-parmesan zucchini noodles
- Cauliflower rice or roasted cauliflower rice
- Couscous or a simple pilaf
- Wilted spinach or a fresh green salad
- Roasted or steamed asparagus
- Marinated tomatoes or a fresh salsa (pineapple salsa pairs nicely for tacos)
- Microwave corn on the cob
Make the sides using some of the same seasonings—lemon, garlic, parsley—to tie the meal together.
More Easy Fish Recipes
Easy Cajun Catfish-
Baked Corvina with Lemon Pepper Crust
-
Easy Blackened Cod
-
Crab Stuffed Salmon
📋 Recipe
Baked Lemon Pepper Tilapia
This simple, flavorful baked tilapia is low-carb, family-friendly, and ready in about 15 minutes.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Marjory Pilley
Ingredients
- 16 ounces tilapia fillets or other mild white fish (about 4 fillets)
- 8 teaspoons butter, unsalted or salted
- 4 tablespoons lemon juice
- 1/4 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1/8 teaspoon sweet paprika
- Sea salt to taste
- 1/4 cup sliced green onions (optional)
- 2 tablespoons chopped parsley (optional)
- Lemon slices, optional for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Pat fish fillets dry and place them in a baking dish sprayed with cooking spray.
- Pour lemon juice over the fillets and dot with pats of butter or pour melted butter over the fish.
- Sprinkle lemon-pepper seasoning, garlic powder, paprika, and salt evenly over the fillets.
- Bake uncovered for 10–12 minutes, or until the fish flakes with a fork and reaches 145°F (63°C).
- Serve with lemon slices and garnish with green onions and parsley if desired.
Notes
See the step-by-step pictures and serving ideas above. Leftovers keep 3–4 days refrigerated or up to 2 months frozen.
Nutrition (per serving)
Calories: 188 kcal | Carbohydrates: 2 g | Protein: 23 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 78 mg | Sodium: 132 mg | Potassium: 386 mg | Calcium: 19 mg | Iron: 0.8 mg
This recipe was originally published on 10/22/2018 and has been updated to improve readability and the reader experience.