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Baked Tilapia With Lemon and Capers - Bright, Easy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tilapia fillets (4 pieces, about 4–6 ounces each)
  • Lemons (2; you’ll need zest and juice)
  • Capers (2–3 tablespoons, drained)
  • Garlic (2–3 cloves, minced)
  • Unsalted butter (3 tablespoons), or olive oil for dairy-free
  • Olive oil (1 tablespoon)
  • Fresh parsley (a small handful), chopped
  • Salt and black pepper
  • Optional: Paprika or red pepper flakes, for a touch of heat

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Lightly oil a baking dish large enough to hold the fillets in a single layer.
  2. Prep the lemon-garlic mixture: In a small bowl, combine melted butter, olive oil, minced garlic, the zest of 1 lemon, and the juice of both lemons. Stir in capers. Season with a pinch of salt and several grinds of pepper.
  3. Season the fish: Pat tilapia dry with paper towels. Place in the baking dish. Sprinkle both sides with salt and pepper. Add a light dusting of paprika if you like.
  4. Add the sauce: Pour the lemon-caper mixture evenly over the fillets, making sure some garlic and capers land on each piece.
  5. Bake: Cook for 10–12 minutes, or until the fish flakes easily with a fork and turns opaque. Thicker fillets may need an extra 2–3 minutes.
  6. Finish and serve: Spoon the pan sauce over the fish. Top with chopped parsley. Serve with steamed rice, roasted potatoes, or a crisp green salad.