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    • Baked Tilapia

    Mark Sharron
    Easy
    20 Minute
    4
    Baked Tilapia is a quick and easy dish for any night of the week. Adding whitefish to a dish might be enough to get your friends who don't like fish to try it. This dish is tender, flaky, and has a lot of flavour. It's one your family will love. Tilapia is a quick, delicious, and low-maintenance dinner for your family.
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    Ingredients

    • 4 (6-ounce) tilapia fillets
    • 3 tablespoons melted butter
    • 3 tablespoons lemon juice
    • Freshly ground black pepper
    • 1-1/2 teaspoons garlic powder
    • 1/8 teaspoon Kosher salt
    • 1/4 tsp. crushed red pepper flakes
    • 2 tablespoons capers
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon paprika
    • Freshly chopped parsley and 1 lemon, sliced into rounds for garnishing
    • 1 package frozen cauliflower with broccoli and red pepper

    Method

    • Step-by-Step Method for Baked Tilapia
    • Preheat oven to 400°F (200°C)
    • Pat tilapia fillets dry with paper towels
    • Arrange tilapia fillets evenly in a single layer in a baking dish
    • In a small bowl, combine melted butter and lemon juice
    • Gently brush or spoon butter-lemon mixture evenly over all fillets
    • Season fillets with freshly ground black pepper
    • Sprinkle garlic powder, kosher salt, crushed red pepper flakes, dried oregano, and paprika evenly over fillets
    • Scatter capers over the top of the fillets
    • Slice fresh lemon into rounds for garnish and set aside
    • Bake tilapia fillets for 12–15 minutes or until fish flakes easily with a fork and is opaque throughout
    • While fish bakes, microwave or steam the frozen cauliflower, broccoli, and red pepper mix according to package instructions
    • Once tilapia is baked, transfer each fillet to a serving plate using a spatula
    • Spoon any remaining buttery juices from the baking dish over the fillets
    • Garnish tilapia with chopped parsley and reserved lemon slices
    • Arrange mixed vegetables alongside the fish on each plate
    • Serve immediately while hot, pairing with the lemony pan juices and a crisp side of vegetables