Print

Chili Lemon Baked Tilapia Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 292 reviews

This Chili Lemon Baked Tilapia recipe features tender, flaky tilapia fillets baked to perfection with a zesty and mildly spicy lemon-chili marinade. Combining refreshing lemon juice and zest with smoky paprika and chili powder, this dish offers a vibrant flavor ideal for a quick, healthy weekday dinner. The fish is baked in the oven until perfectly cooked and topped with fresh herbs for a beautiful and appetizing presentation.

Ingredients

Fish

  • 1 pound Tilapia Fillets (6 fillets about 2.5 oz each)

Marinade and Seasoning

  • 3 tablespoons Melted Butter (preferably unsalted)
  • 2 tablespoons Lemon Juice (or lime juice)
  • ½ teaspoon Lemon Zest (or lime zest)
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Chili Powder (mild or spicy as preferred)
  • 1½ teaspoons Smoked Paprika (or regular paprika)
  • ¾ teaspoon Ground Cumin
  • ¾ teaspoon Salt
  • ½ teaspoon Freshly Ground Pepper
  • ½ teaspoon Sugar (optional)

Garnish

  • Fresh chopped parsley or cilantro
  • Lemon slices (for arranging over fish)

Instructions

  1. Preheat the oven. Set your oven to 400°F (200°C) to allow it to reach the right temperature for baking the tilapia evenly and quickly.
  2. Prepare the fish. Lay the tilapia fillets in a single layer on a greased rimmed baking sheet. Use paper towels to pat the fillets dry to remove any excess moisture to prevent sogginess during baking.
  3. Mix the marinade. In a small bowl, combine melted butter, lemon juice and zest, garlic powder, chili powder, smoked paprika, ground cumin, salt, freshly ground pepper, and optionally sugar. Stir well to form a cohesive marinade.
  4. Coat the fish. Brush the prepared marinade evenly over each tilapia fillet. Arrange lemon slices atop the fillets for added citrus aroma and flavor.
  5. Bake the fish. Place the baking sheet in the preheated oven and bake for 10-11 minutes. For a slightly crispier top, broil the fish during the last 2 minutes, if desired. Bake until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 140°F (60°C).
  6. Garnish and serve. Remove from oven, garnish with fresh chopped parsley or cilantro, and serve hot for a vibrant and delicious meal.

Notes

  • Purchase wild caught tilapia if possible, or choose fish raised in high-standard farm environments free from harmful chemicals.
  • Use fillets of similar size to ensure even cooking throughout.
  • Pat fish dry before cooking, whether fresh or thawed, to avoid a mushy texture.
  • Adjust spiciness by selecting mild or spicy chili powder, or omit chili powder if you prefer no heat.
  • You can substitute tilapia with other white fish varieties such as cod, halibut, bass, or trout.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days.
  • Freeze fresh fillets in plastic zipper bags at room temperature with excess air squeezed out for up to 2 months.
  • To reheat, bake at 350°F (175°C) for about 10 minutes or air fry at 350°F for 3 minutes until warm.

Find it online: https://flavorspath.com/chili-lemon-baked-tilapia-recipe-2/