Lemon Garlic Tilapia
This is a delicious and healthy tilapia recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!
This is a delicious and healthy tilapia recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!
The fish is the issue, not the recipe, use another type fish and I'm fine with it. I do not eat Tilapia because of how they are raised. Big fish farms raise fish in huge tanks. They put Tilapia in the tanks to keep the tanks clean, Tilapia eat the feces from the primary fish. After the primary fish are removed the Tilapia are harvested. A recent additional BIG money maker for the fish farms. (I got no problem with making money) That's why you see Tilapia pushed so much. They are basically a freebie to raise (no feed costs!) and almost pure profit. And almost pure.............. "You are what you eat" I'm just sayin'.Read More
This is my recipe and I just wanted to add a note here for everyone that you can substitute the butter for 1 tbsp of extra virgin olive oil and it tastes great!
I used an idea someone earlier presented - I baked these fillets individually in foil packets. I used garlic powder instead of garlic cloves (my husband is not a huge fan of garlic) and also added onion powder. The fish was flaky and delicious and the juices from the foil packets were so tasty over the rice we had with the fish. Green beans rounded out the meal. My husband and I want to eat healthier and this recipe will become a regular one, I am sure!
Easy, quick, delicious -- but DO NOT bake for 30 minutes! Bake for 10 minutes and test for flakiness. If the fish flakes, it's done. Mine was perfect at 10 minutes.
This was very good!!! I did mine a little different. I melted 1 stick of butter and sauteed 3 cloves of garlic and the juice from one lemon in the butter. I seasoned the fish with garlic salt, pepper, and cajun seasoning, poured the butter, garlic, and lemon mixture over the fish and let it sit in the pan with alluminum foil over it for about 2 hours before cooking. I let it cook for about 15 min on 375 and broiled it for about 2 min. It was the best baked fish I've ever had!!
This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley, and lemon juice in the butter. I salted and peppered the bottom of the tilapia fillets, then sprinkled the tops generously with Cajun seasoning (Tony Chachere's). Then I drizzled the butter mixture over fillets, then sprinkled generously with Parmesan cheese. Baked as directed for 15 minutes. Moist, flaky, and delicious!
The fish is the issue, not the recipe, use another type fish and I'm fine with it. I do not eat Tilapia because of how they are raised. Big fish farms raise fish in huge tanks. They put Tilapia in the tanks to keep the tanks clean, Tilapia eat the feces from the primary fish. After the primary fish are removed the Tilapia are harvested. A recent additional BIG money maker for the fish farms. (I got no problem with making money) That's why you see Tilapia pushed so much. They are basically a freebie to raise (no feed costs!) and almost pure profit. And almost pure.............. "You are what you eat" I'm just sayin'.
For sure a 5*. Only change I made was to add the crushed garlic to the melted butter drizzle over the fish. My tilapia was frozen and I left it that way- straight into the oven. Came out perfect. Thought the lemon would be too much, was wrong... perfect, light and wonderful. Thanks Eireann.
Incredible. I used a bit more garlic and put it in the melting butter as one member suggested. Wow wow wow. I also used a bit of herb/lemon Old Bay on the filets before putting on the lemon juice and butter/garlic. Cooked until it was just crispy on the bottom. If I have my say, this is the only way I will eat tilapia. Next time I will add a bit more lemon juice but this is fine just as listed. Give this one a go! Can I say 'wow' one more time? :o)
Oh my gosh, is this ever fantastic! I've made this dozens of times already since first seeing this recipe. The only thing I do differently is that I use olive oil instead of butter, and I've always used Basa fillets instead of tilapia. I create individual pouches for each fillet out of aluminum foil, drizzle the filets with the marinade, and then top them with slices of lemon. I close up the pouch, and bake them in the oven for about 30 minutes. I've always used frozen fish fillets, so it takes about that long to cook from frozen. The amount of delicious liquid each fillet produces as it cooks is lovely, it would be fabulous served over rice. Sooo tasty, I love this recipe!!!
A wonderful recipe! I bought some frozen tilapia at frozen food section at Target. To make this fish more healthy, I used canola oil instead of butter. To add more flavor, thaw and marinate the fish in lemon juice, garlic, canola or olive oil, parsley and fresh black pepper at least a few hours ahead of time. Don't be afraid to add more garlic. I used three cloves to three large pieces of tilapia along with some scallions for extra tang and the fish was yummy! Finally, 15 minutes of cooking time at 375 degrees is sufficient. I used a small Pyrex baking pan covered with aluminum foil in a counter top toaster oven. Serve this fish with any steamed green vegetable and rice and you'll have a healthy dinner. This recipe is a keeper!
This was delicious! I made it exactly as stated, but didn't have to cook for as long as it stated to make sure not to overcook. I think next time I will cook in aluminum foil to preserve even more moisture. Thanks for the great recipe!
I've got to agree with first reviewer. More garlic and butter, cook hot and fast. 30 minutes, especially for thin Tilapia filets, is way too long. 415 degrees for 10 minutes or less. Otherwise, very tasty recipe!
I fixed this tonight for my entire family! Everyone loved it! I also put the lemon, garlic powder, onion powder, paprika, parsley, salt, and pepper on each fillet along with lots of butter! YUMMY! I served Onion Rice Pilaf with this as a side dish... recipe also on this site! Also had garden salad and Best Sweet Basic Bread (recipe on this site) with honey butter! Fantastic dinner! This is a keeper! :-)
easy prep and ingredients that one tends to have on hand make this a nice timesaver and light meal. Rubbed Tilapia w/some Old Bay, Salt and pepper, crushed 1 large clove of garlic, and then lemon juice over top. I let it marinate for a bit. I didn't bother melting the butter. Just diced it and placed over top w/fresh parsley. Light nice flavor. If I had white wine on hand, would have used that instead of lemon juice. The mild flavor of Tilapia allows for alot of diverse ingredients.
Very delicious, while also being light and healthy - definitely highlights the flavor of the fish in subtle way. I sauteed minced garlic in the butter, used fresh parsley, added salt and pepper to the fish, and baked at 400 degrees for 10 minutes.
YUM! I used lime juice instead of lemon juice because we prefer lime, salted the fillets before drizzling the sauce over them (I sauteed all the sauce ingredients before topping the fish), and doubled the garlic. I followed other reviewers' suggestions and baked it at 400 degrees for about 12 minutes and it was perfect. I had to fight my younger daughter off of my portion after she had gobbled down her own and my older daughter said she'd love to have tilapia this way again. Thank you for a great recipe!
This might be my favorite fish recipe ever. I took the advice of other reviewers on this site, increasing the butter and garlic and decreasing the lemon juice; I used 4 tablespoons of butter, 2 tablespoons of lemon juice, and 3 cloves of garlic. I drizzled the lemon juice over the fish first and then cooked the garlic in the butter and parsley. (You have to be a little patient with the garlic; since there's nothing else in the pan to absorb the heat, it'll burn really easily, so be sure to cook it on low heat and take it off before it gets brown. Burnt garlic = icky.) I cooked it at 400 degrees for 10 minutes and it came out perfectly. I served it with a salad made from mixed greens, grape tomatoes and herbed goat cheese with balsamic vinegar, and even my husband - who is disinclined by nature to notice such things - thought it was a nice complement.
Very nice. I used flounder because we prefer that. I grated my garlic on a microplane to get more of a mush that would distribute through the sauce more, then added it with the butter, 1 tsp olive oil, salt, pepper into a small sauce pan and simmered it for just a few minutes. I laid my fish out in a pan, seasoned each piece then I spooned the mixture atop each fillet and baked. We will definitely make this again.
I'm sorry, but the way this recipe is written only earns it one star! We eat a lot of tilapia here in southern California, and I can tell you that 30 minutes to cook it is way, way, way too long! I cooked mine 10 minutes and it was perfect. Also, because I like to keep things simple, I just combined all the sauce ingredients together at once, instead of adding them separately. I decided to cook the sauce a bit before pouring it over the fish because I don't like raw garlic. The way I prepared this recipe was a big hit, and I will make it many more times.
This recipe tasted great...after I made some of the alterations suggested by other reviewers. I lightly seasoned the fish with Greek seasoning, and then poured on the lemon juice. I also sauteed the garlic and parsley in the butter before topping the fish with it. I cooked it at 400 for about 10 minutes. My family loved it!
I took another reviewers advice and upped the butter to 4 tbs, the garlic to 3 cloves, and left the lemon juice at 3 tbs. I also sprinkled the fillets with Tony Chacheres seasoning, and sauteed the garlic, butter, lemon juice and pareley before pouring over the fish. I baked it for about 12 minutes at 400 degrees. It was fantastic! I don't even like fish, but it was so good. My boyfriend loved it as well. It was a perfect meal with a green salad and some crusty french bread. Thanks for the recipe and thanks to the other reviewers for the tips!
I am not the best cook so I wasn't sure how this recipe would turn out but it was delicious! I sprinkled some Old Bay seasoning on the fillets before I poured the butter over them. I also sprinkled them with 1/2 tsp garlic and parmesan cheese at the same time that I sprinkled them with the parsley and pepper. This dish is nice and light witha great flavor. Definitely a keeper!
Very good recipe. I also sauteed the garlic in the lemon butter with the parsley and drizzled over the top of the fish right before baking. I also seasoned the filet's with salt and pepper for more flavor. I highly recommend sprinkling parmesan cheese over the top of the fish the last 5 minutes of baking. It adds to the flavor as well. Cook the fish for 10-12 minutes, and it's perfect. I seved with baby red potatoes coated in vegetable oil, and sprinkled with 3 cloves of garlic, onion powder, and lemon pepper. Cooked for 35-40 min at 400 degrees. DELICIOUS!
I combined butter, olive oil , lemon juice and garlic in a skillet.... cooked for a minute and then added the fish! It was really good!
I made this as written, only sauteing the garlic in the butter first. This was just ok for us, basic to the point of boring. Adding some breadcrumbs to the top might help.
While I consider myself a fairly accomplished cook, I always have a problem with fish. NOT THIS TIME! This was incredible and our new favorite fish. Living on Maui for the past 6 years, we are used to Ono or Opa, both white, delicate fish. But you can't find it (not fresh or good anyway) in CA, so this is a perfect alternative for us. I took the other reviewers suggestions and sautéed the onion and garlic before adding the butter and lemon. I also put some thin sliced yellow onion on the bottom of the baking dish with just a dash of olive oil and s/p. I also put s/p on the filets then covered them with the butter/lemon mixture. Baked for ONLY 10 minutes and it was perfect. I'll make this over and over. ***UPDATE*** Had this again last night (so good, he asked for it again) and this time I added capers to the butter/lemon/garlic. WOW. i'll always add the capers from now on.
Since my husband and I cannot eat garlic, I make it without. First the fish, then salt 'n pepper, parsley flakes, dust panko bread crumbs on the top, then top is all off with pats of butter. lemon juice, and a touch of paprika. Bake at 375 for approx. 15-20 min. Easy and excellent.
This recipe gave me a great base for an amazing dish! I sauteed fresh parsley, butter, a splash of French olive oil, 1/4 cup of chopped white onion and garlic until onion was tender. Then I blended together to create a parslet pesto, adding a bit of grey sea salt and pepper. After putting lemon on the fish, I drizzled a bit of the French olive oil, sprinkled a bit of grey sea salt and spread the pesto mixture over the fish. In the same sautee pan, I sauteed another 1/2 cup white onion, 1 cup each of diced green and yellow squash, and 1/2 Tbsp. of Herbs de Provence. I topped the fish with the sauteed veggies and baked at 400 degrees for about 15 minutes. I made a little white wine, dijon and lemon sauce and served it over the fish with whole wheat pasta. SO GOOD!
I followed the recipe to the letter and it turned out great. I have made this for people who do not even like fish and they liked this. It is so simple and fast. I'm a gourmet cook for under $8!
We tried this recipe last night and it was DELICIOUS!!! Loved the great lemon flavor. We too, found that 10 to 12 minutes was sufficient cooking time. Will DEFINITELY use this one AGAIN & AGAIN!!!! Thanks Eireann!!
All the ingredients sound right, but this did not add up to a tasty dish. I followed the recipe exactly and what I got was a bland fish. The lemon flavor was definitely there but nothing else. I added lots of salt but this was really lacking in flavor. I won't make this again.
I saute the garlic + lemon juice + EVOO and the butter. I absolutely have to have dill weed on my tilapia, so I replaced the parsley flakes and sprinkled dill weed on the fish just before baking. Very good.
I used garlic powder instead of chopped garlic, and margerine instead of butter, and it was wonderful. My 2 filets were done in 25 minutes (maybe a little overdone, even). Very good, with fairly subtle flavors that accent the tilapia well.
It's simple, easy and very tasty. I placed little chucks of butter on the fillet instead, and sprinkled bread crumbs on top. I also spreaded minced garlic instead of using garlic powder. This is definitely a keeper! Thanks for sharing.
I was tempted by the ease of preparation and the small number of ingredients. I followed the suggestion of sauteeing the olive oil (which I used to replace the butter), garlic, spices, and lemon proir to sprinking, and also put salt, pepper, and parsley directly on the fish before that. Very nice complement to the flakiness of tilapia, but a tad too tart from the lemon. I would add more garlic and olive oil to balance it out. Update: Much better with butter than olive oil.
This was wonderful. I am not a fish eater, but have been trying a few different ones as a healthier option to always having red meat. This will be a family favorite for sure. My 6 year old had 4 helpings!!! I made a few changes as noted by others. I added more garlic (we love it), used a little more than half a stick of butter, increased the lemon juice (almost tripled), and added parm cheese as well as sea-salt and pepper. When it was done I broiled it for about 5 minutes to make it a little crispy.
I have made this dish several times and I love it! It is very easy, quick, and always comes out wonderfully. I do add more salt for flavor, and sometimes a little fresh rosemary. Also... this recipe works well with chicken breast - comes out very moist.
very good, will have again
My wife does not like fish, ever! However, she does ask for this dish by name. I would highly recommend this for the family that has a picky eater. There is enough fish taste to appease the seafood lover, but it is laid back enough to keep the land lovers at rest.
Nice and simple, but full of flavor. Cooking the fish inside foil packets helps to really seal in the moisture and flavor.
Um, I hope the lack of salt in this recipe was a typo... It was greasy and lacked flavor.
Nice subtle flavor. I substituted the butter with olive oil and sauteed three cloves of garlic before adding to the marinade. I also used fresh parsley. I wanted to salt and pepper the fillets before covering in marinade, but forgot... next time. Wrapped in foil packets and baked a little longer because the fillets had been frozen. Next time, I'll probably double the marinade to make sure both sides of the fish get covered.
My husband loves this - but I make it a little differently. I use more lemon juice (he loves a real lemony flavor), enough to surround the fillets. I also sprinkle lemon pepper seasoning on top of the butter (which I put on top of the fillets without melting it... it will melt in the oven) and top off everything with a few shakes of Parmesan cheese. I bake at 375 to 400 for about 15 to 20 minutes. Voila! Pulls apart with ease - buttery, lemony and gone in 5 minutes.
I made this for hubby and the kids for dinner and they enjoyed it. I used 3 cloves of garlic as we are a garlic loving family, and had to omit the parsley flakes as I had forgotten I was out. Instead of baking the fish, I heated the butter in a skillet, then cooked the fish on one side for a couple minutes, then sprinkled the garlic and lemon juice, salt and pepper and then flipped the pieces over. Cooked for another couple minutes, removed the fish, and simmered the pan sauce for another minute, then poured it over the fish. I served this with steamed green beans and homemade almond rice pilaf. Would definitely make this again -- quick and easy!
If you really love lemon/garlic fish this was wonderfu. Next time I will use less lemon. A bit too much even using juice of just one lemon for my taste. I did saute butter, lemon, garlic, parsley (and added one fresh chopped tomatoe and a dash of cajun spice). I sprayed baking pan with olive oil, placed the thin filets in pan, poured the saute over and baked uncovered. took 15 minutes only. I was worried it would dry out without foil or something but it was great. My husband loved it. He just mentioned it was a bit too much lemon for his taste. I will make this again and again I am sure
This was pretty good. I would add sea salt next time. I'm not normally a big salt person, but this was almost too 'simple' of a taste for me.
My boyfriend raved about this, and I loved it too. I made two fillets and I recommend doubling the butter and spices for each. It is nice served with roasted potatoes and asparagus. I put some parm cheese on top too!
absolutely delicious and unbelievably easy! i sauteed everything in extra virgin olive oil and then poured it on the fish and let it sit for 15 mins before i baked
Made this dish for Christmas dinner for a group of 5, three of whom were quasi vegitarians (they do eat fish). Used 6 fillets and wished I had used 10. All raved about the dish. I did spice it up just a little by adding oregano, crushed red pepper, dill weed, and cayenne pepper -just a pinch of each sprinkled over each fillet. I would have liked more of the pepper but everyone else thought it was "just right". The recipe lends itself to easy experimentation with different spices, though probably shouldn't use as many at one time as I did since you lose a lot of the distinctive taste of any one. All in all, an excellent recipe which will be made again and again.
We actually had this last night for dinner. Easy and one my husband enjoys making. We serve over rice cooked in rice cooker and steam a fresh green vegetable in same cooker.
Delicious alternative to the usual frying when we cook tilapia. Great flavors!
This fish was wonderful though I did change it somewhat. I placed the fish atop lemon slices which infused lemon flavor while helping to keep the fish from sticking. I seasoned the fish with lemon juice, old bay seasoning, a smidge of lemon pepper, garlic and butter and toward the end I added fresh chopped flat-leaf parsley. It was delicious though it only took about 20 minutes to be perfectly cooked. Thanks for the great recipe!
After topping w/ lemon juice & butter, I sprinkled my filets w/ a bit of riesling wine (about 1/2 cup)& then let them marinade in the fridge for an hour or two. I used fresh minced garlic & added old bay seasoning & onion powder. I didn't find the lemon flavor to be too much at all....I think the wine helped balance out the tartness.I wanted a light & healthy meal (don't we all, this time of year!) so I served shrimp cocktail "martinis" as a starter, this fish dish & Italian Peas (a recipe from this site) w/ a glass of riesling & then blew my diet all to heck w/ a rich chocolate pudding served in tiny (thank goodness!) antique teacups w/ a couple of vanilla wafers on the side. Thanks Eireann...this was quick, healthy, had minimal prep, was tasty & will be a repeater.
Nice Flavor. I cooked it in a hotter oven and for a shorter time. I didn't have fresh lemons so I substitued lemon juice form a bottle and it still came out good.
This tilapia was absolutely amazing. I made several modifications, following the advice of some of the other reviewers. I increased the garlic to two cloves, sauteeing it in butter before topping the tilapia with it. Altogether, I think that I used approximately three tablespoons of butter (including that in which I sauteed the garlic). I was more liberal in using the parsley, also. I followed the cooking time suggestion of another reader, and cooked it for 10 minutes at 400 degrees. The tilapia came out perfectly. It was cooked just right, and was so flavorful and moist. Thank you for the wonderful recipe, and for all the suggestions that followed! I will definitely use this recipe again!
I followed suggestions, adding more butter & garlic.. Sauteed butter & garlic; then added lemon juice. House smelled great. Don't think more means better - unless yu want to dip your bread in all that's left in the pan. A good thing, BTW, just not necessasary for the fish. I tried some as is & some with cajun seasoning on top. Kids, 10 & 12, preferred the cajun one. Surprise! The noncajun tilapia was rich & buttery; a little heavy. A keeper since have ingredients on hand, but didn't "wow" us.
I make this dish with a few additions and LOVE it!!! Its so easy and so tasty. I follow the recipe as indicated but add capers and 1 cap full of Zatarain's liquid crab/shrimp boil. Im from Louisiana and use this stuff on just about everything and its FANTASTIC. You have to be a little careful because its very strong but adds a little extra kick to most dishes. After baking the fish I make couscous and serve the fish on top of couscous with a little extra sauce on the side. Ive made this dish for several friends and they all love it. Very tasty.
Excellent! Followed the advice of previous reviewers and sauteed the garlic first. I also substituted the butter with olive oil. Baked for 15 minutes @ 400 degrees - turned out perfectly. My 3 year old daughter cleaned her plate, which is a first!! Thanks for sharing a great recipe!
i used more garlic and sauteed it in a little oil before baking as suggested by another viewer. i will be making this again and again.
Excellent! The flavors were very clean and this cooking method left the fish very flavorful as well as moist! I did use a tad more butter and lemon juice than the recipe called for but my filets were on the large side. I sauteed the butter lemon and garlic before pouring it over the fish to bake which married all the flavors quite well.
Really good! I used a little bit more garlic. I made this recipe for 10 because I wanted to take some to my father-in-law. That didn't happen because my 14yo son ate 5 of the 10 pieces!! (no joke!) We had it with some wild rice and a simple plate of sliced tomato, sliced cucumber, crumbles feta cheese, and fresh basil drizzled with a little italian dressing. Wonderful meal! Will absolutely be making it again.
I made this last minute when I had pretty much a bare kitchen. I had lemons and garlic and butter. I am dieting and eat fish a few times a week so finding a good way to change things up is hard to do. I have to say it was quick and easy. I didnt cook the fish for 30 minutes as Tilapia is a thin fillet and it does not require as much. I did 20 minutes instead. Also I added more garlic and Lemon. All in all I loved this fish dish.
I have never eaten nor made talapia before and this was easy and so good. I did saute the garlic in the butter first. I poured the lemon on before i sauted the garlic so it had time to sink into the fish. Then I drizzled the garlic butter on and let it sit for about 20 minutes. Then I spinkled a little salt, pepper, parsley and parmesan cheese on and baked!
Delicious. I'd give it 5-stars as adapted: Saute together 2-3 TBSP butter, 1 TBSP lemon juice, 3-4 cloves garlic (minced). Top tilapia fillets/ loins and sprinkle with sea salt and pepper. Cook at 400 F for 15-20 minutes. In last 10 minutes, top with bread crumbs and fresh grated parm (more butter if you want it to brown). We're not a big "fish" family and this was an instant favorite!
Good, very easy to make. I felt that it tasted like lemon, only lemon. I was a bit shocked when I took my first bite and it was so lemon-y. Tilapia is so flavorless and I felt the garlic and parsley added nothing. My husband liked it more than I did.
This was my first time cooking tilapia at home and this recipe was easy and delicous. I followed previous reviewers' suggestions to saute everything together and then pour it over the fish. It was great and I will definitely make this again!
This was very tasty and easy to make. I used the jarred minced garlic and we really like garlic so I actually doubled the amount the recipe called for. The fish was very tender and flavorful. I served with steamed veggies and rolls. YUM!
Absolutely excellent. This is the first time I've made tilapia and this was the best recipe I've tasted! I did as suggested in some other comments and used more butter than lemon juice, and baked at 400 for 10 minutes. I also sauted the garlic in the butter and lemon juice before pouring over the lightly seasoned fillets. Thanks for sharing this, I will definitely make this again.
Great baked fish recipe. Nothing super fantabulous, but really tasty! I did sub in dill for the parsley as I thought it'd be a good little twist. YUM! Served with steamed broccoli and a spiced up couscous which I made while waiting for the fish to bake.
The basic recipe here is good, however, it is much better with some modifications. For three medium size pieces of tilapia, I melted 4 T. of butter with three crushed cloves of garlic. I then mixed in 2 t. of lemon juice. I poured this mixture over the tilapia and sprinkled the top with dried parsley. Bake at 400 degrees for about 10 minutes and broil for two more. The result was over-the-top and wonderful!!
This was delicious! I used fresh parsley and baked the fillets about 12 minutes. I will definitely make this again.
Simple, healthy, and delicious. As mentioned by others, around 15 minutes is enough, and I upped the temp to 400. I also added a little paprika for color.
simple and delicious! What more can I ask for? Has become a weekly dish at my house
This was absolutely delicious and a hit with my family. The only changes I made to is was added another garlic clove and substituted olive oil for butter. I then sauteed the garlic, lemon juice, and parsley flakes in the olive oil first a bit to cook the garlic some what and infuse the flavors better. I then poured that over the fish. It actually only took about 20 minutes to bake, so I would watch the fish after 15 minutes or so instead of 30 minutes. Thanks for the recipe.
Quick and easy! Did 1st reviewers suggestion, bake at 375 8-10 min
I really enjoyed this. Gentle flavor. Didnt need to cook it for half an hour though. Definitally use FRESH lemons, not the bottle lemon juice.
Do not bake for 30 minutes. Mine were done in about 15-20 min. Just make sure to check it at 15min. The fish had a good amount of flavor with not too much fat.
It's good but my husband and I like our Tilapia with a lot of flavor I sautéed the garlic, parsley and lemon in safflower oil before I put it on the fish and I know I put more garlic, lemon and parsley in the oil than what the recipe called for cause I didn't measure anything in this recipe I just eyed it and then added more and it tasted like it still needed more, I also added onion powder to it. It was good though just needs more zip to it, next time I think I will add more of the garlic powder, parsley, onion powder on it after it's all done baking, then I am going to cut some lemons in half and serve them with the fish so that we can squeeze it on as we need it.
This had good flavor and was easy to prepare. I used all the ingredients in the recipe. I just did it in this order. I put the fish in the dish and put the lemon juice on each piece and let set while I started other parts of dinner, probably about 10 min or so. I also had melted the butter added the garlic and parsley let sit also. Then just before putting oven I poured the butter, garlic, parsley over the fish. I had read some reviews that said that it was bland. I think letting the flavors mix helps. My son missed the fact that I usually put crouton crumbs on top, so next time I will use this combo of flavors, but top his with his croutons. O I also did a small dish of scallops this way too. Thanks
I let sit in marinade for a few hours before BBQing. It was pretty good, but I think it would have more flavor if baked in the oven in the marinade.
Yummy fish! My husband thinks he hates fish but he liked this very much. It was very simple, also. Watch out for cooking times -- 15 was enough for the fillets I got.
30 minutes cooking time will dry out the fish. 12-15 minutes.
good - not great or special.
I LOVED this fish tonight. I usually cook salmon and baked haddock, but Talapia was on sale so I picked some up. I found this way to cook it and I am so glad I did because I am going to add this to my regular meal rotation. The fish was almost juicy, not at all dry, very flavorful and well seasoned - with a spicy punch from the garlic and pepper. I will make this weekly from now on. Thank you for the recipe.
The recipe was pretty good. The lemon and garlic gave the fish flavor however, it did not need to be cooked for 30 minutes, I would have to say that 10 minutes would have probablly been long enough. Otherwise pretty good-easy-and I would make it again.
Very tasty and quick way to prepare Tilapia. I also added red pepper flakes and parmesan cheese. I didn't have any dried parsley on hand, but used dried basil instead. I put the butter and garlic in a microwave safe dish and cooked it until the butter melted. Then I stirred in the basil, salt & pepper, red pepper flakes, and parmesan cheese. I then poured that over the tilapia. It came out great!
My family enjoys tilapia and this is a very easy recipe as well as tasty. The only thing I added was dill weed as suggested in another review.
Made this with other suggestions. Breaded the tilapia with italian flavored bread crumbs, added lemon juice, butter, garlic and parsley, then sprinkled parmesan cheese. This was GREAT. Will share this recipe and will make again.
Wonderful! Took advice from other reviews-- sauteed garlic in butter before sprinkling over fish, and baked at higher temp for less time. We used this for both salmon and tilapia, and it was delicious. An easy recipe that enhances the fish and lets the true flavor come through!
A fine recipe, but not my favorite for tilapia.
after finding this recipe last year, i have made it dozens of times. its a 5 star with some modifications. i use 2 tbs evoo, 2 tbs butter, and 2 tbs lemon juice. saute 3-4 garlic cloves in the butter mixture and sprinkle in some red pepper flakes. rub chilli powder all over the fish then pour the mixture over it. wrap it in alm foil and let it sit for 10-15 min at room temp then bake it in the foil for 12 min. so delicious! nice with steamed veggies and rice simmered in chicken broth
Excellent recipe!! The only changes I made were to use 3 lemon slices instead of lemon juice. It still gave me the lemon flavor without being overpowering. I also warmed the lemon slices, butter (which I increased to 2 tablespoons), garlic, parsley and black pepper in a saucepan until the butter melted. It took the raw taste out of the garlic and allowed everything to combine. Then I just poured the mixture over the fish and baked in a foil pouch. Yum yum!!
This is one of the best recipes I've found for tilapia. I did make one change by cutting the baking time in half but this is yummy
WOW great although I did alter i 3 tblsp butter 3 cloves garlic sautee garlic in the butter then add the rest poor over filets and bake..KILLA!!!
Delicious and simple. For even less prep, simply brush olive oil on fillets and add lemon juice with a dusting of garlic salt.
This fish was alright - good, but I probably won't be making it again. Too tangy for my tastes, I'd prefer a white sauce or just some butter. I strongly recommend baking fish at 425 for 10 minutes per inch of thickness, just until opaque.
The rating is for this recipe with the suggested variations. I sauted the garlic in butter and mixed the rest of the ingrdients in the butter. Sprinkled Old Bay seasoning over the fish and then drizzled the butter mixture on fish. Sprinkled with parmesan cheese. Baked at 400* for approx. 10 min. until fish flaked with fork. Awesome! The entire family approved.
My new favorite way to cook tilapia!! I melted the butter and cooked the parsley, garlic, pepper and lemon juice together before I poured it over the fish. Excellent! The garlic was nice and sweet from cooking in the butter. Thanks for sharing!!!
Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.