Lemon Tilapia Recipes

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

PARMESAN CRUSTED LEMON PEPPER TILAPIA RECIPE - BEST TILAPIA RECIPES

Steps:

• Preheat the oven to 400F.
• Mix together the grated Parmesan, lemon pepper, parsley and salt. Drizzle the tilapia with olive oil, then coat with the cheese mixture, pressing it in lightly with your fingers to make sure it sticks. sprinkle lightly with shredded parmesan. Transfer to foil lined baking sheet.
• Bake until the fish is opaque in the thickest part, about 10 minutes.
• To brown further, broil for about 5 more minutes until cheese crust is slightly crispy (watch carefully to make sure fish doesn't burn)
• Top with green onions and serve and serve with lemon wedges, optional.
• Enjoy!

BROILED PARMESAN-LEMON TILAPIA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
• Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
• Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
• Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
• Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

BAKED TILAPIA WITH LEMON AND GARLIC

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil (for easy clean up) and spray with cooking spray.
• Place fish on the prepared baking sheet. Pat dry with paper towels. Season with salt and pepper.
• In a small bowl, whisk together melted butter, lemon juice, garlic powder and salt. Brush butter mixture onto the fillets.
• Bake, uncovered, for 10-15 minutes (or until the fish flakes easily with a fork). For a crispier exterior, place the fish under the broiler for the final 2-3 minutes of baking. Garnish with parsley and serve with lemon wedges.

LEMON BUTTER TILAPIA RECIPE

Steps:

• In a small bowl, mix together flour and salt.
• Heat butter in a large skillet over medium-high heat.
• Dredge tilapia fillets in flour mixture and sprinkle each with lemon pepper seasoning, then add them to the melted butter in the skillet.
• Cook for 3-4 minutes on each side until the tilapia is cooked through and flakes easily.
• Remove from heat and set aside.
• In the heated butter, add in sliced lemon and cook for 2 minutes on each side, until they start to brown.
• Add the tilapia back to the skillet and drizzle with lemon juice, cooking for 1-2 more minutes.
• Serve warm.

LEMON TILAPIA

Steps:

• Season both sides of fillet with light layer of Garlic Powder and Lemon/Pepper Seasoning. Set aside.
• Put Oil in a large skillet and bring up heat to Med-Low.
• Add garlic clove and allow to simmer, slightly-browned. Move oil and garlic around pan for easy coating.
• Place fillets into skillet, adding cooking wine and lemon juice. Cover to steam.
• Cook for 7 minute or until fish flakes. Do not touch the fillets, do not flip over the fillets.

TILAPIA & LEMON SAUCE

Steps:

• In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.

LEMON GARLIC BAKED TILAPIA RECIPE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Wash 4-5 medium-sized tilapia fillets with water and pat them dry using a paper towel. Line the tilapia fillets on a 9×13 inch baking tray.
• Note - if using frozen fillets, thaw them before using.
• Stir together 1 tbsp lemon juice, 3 tbsp melted unsalted butter, 1 tsp minced garlic, ½ tsp hot paprika (or Kashmiri red chili powder), ½ tsp salt, and ½ tsp freshly cracked black pepper in a small mixing bowl.
• Pour the marinade over the Tilapia fillets. Arrange 3-4 slices of lemon over the fish.
• Bake uncovered for 15-20 minutes or until the fish is flaky and fork-tender. Garnish with pepper flakes, lemon slices, and chopped parsley or cilantro, and serve hot.

LEMON-PEPPER TILAPIA

Steps:

• Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. In a microwave, melt butter; stir in lemon zest and juice. Drizzle over fish; sprinkle with garlic salt, paprika and pepper., Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley.

LEMON BUTTER BAKED TILAPIA RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Cut the lemon in half. Juice and zest one half (you should get about 1 tablespoon lemon juice and 1/2 tablespoon lemon zest). Slice the other half into thin slices.

BAKED LEMON BUTTER TILAPIA

Steps:

• Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

LEMON-GARLIC TILAPIA WITH SPINACH

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.