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Chili Lemon Baked Tilapia Recipe

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4.3 from 61 reviews

This Chili Lemon Baked Tilapia recipe offers a perfectly spiced, tender, and flaky white fish infused with zesty lemon and smoky chili flavors. Easy to prepare and baked to perfection, it’s a healthy and flavorful option ideal for a quick weeknight dinner or a light meal.

Ingredients

Fish

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

Marinade

  • 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 to taste)
  • 1½ teaspoons Smoked Paprika (or regular paprika)
  • ¾ teaspoon Ground Cumin
  • ¾ teaspoon Salt
  • ½ teaspoon Freshly Ground Pepper
  • ½ teaspoon Sugar (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to bake the fish evenly.
  2. Prepare Tilapia: Lay the tilapia fillets in a single layer on a greased rimmed baking sheet. Pat them dry with a paper towel to remove any excess moisture, which helps prevent sogginess during baking.
  3. Make Marinade: In a small bowl, mix melted butter, lemon juice, lemon zest, garlic powder, chili powder, smoked paprika, ground cumin, salt, freshly ground pepper, and optional sugar until well combined.
  4. Apply Marinade: Brush the marinade evenly over each tilapia fillet. Optionally, arrange lemon slices over the fish to add extra citrus aroma and flavor.
  5. Bake the Fish: Bake the tilapia in the preheated oven for 10-11 minutes. For a slightly charred finish, you may broil for the last 2 minutes if desired. Cook until the fish is opaque, flaky, and reaches an internal temperature of 140°F (60°C).
  6. Garnish and Serve: Garnish the baked tilapia with freshly chopped parsley or cilantro and serve hot for a delicious and healthy meal.

Notes

  • Purchase wild-caught tilapia if possible or ensure farmed fish is sourced from clean, reputable environments to avoid harmful chemicals.
  • Use fillets of similar size for even cooking and to avoid overcooking smaller pieces.
  • Pat fish dry before cooking to prevent fillets from becoming mushy in the oven.
  • Adjust the chili powder level to suit your spice preference; omit if you prefer no heat.
  • Swap tilapia with other white fish such as cod, halibut, bass, or trout if desired.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days.
  • Freeze uncooked fillets in a plastic zipper bag, removing excess air, for up to 2 months.
  • Reheat baked tilapia in a 350°F oven for about 10 minutes or air fry at 350°F for 3 minutes until warmed through.

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