Name: Oven Grilled Tilapia
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2–4 tilapia fillets (fresh or thawed); 2 tbsp olive oil or melted butter; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp paprika; Salt, to taste; Black pepper, to taste; 1 tsp dried herbs (parsley, thyme, or oregano); Optional: red pepper flakes, lemon slices, fresh herbs for garnish

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Oven Grilled Tilapia is one of my favorite ways to enjoy a healthy, flavorful seafood meal with minimal prep and clean-up. It’s tender, flakey, and beautifully seasoned—cooked under high heat in the oven to mimic that delicious grilled taste. Whether I’m serving it with rice, salad, or roasted veggies, it’s a go-to when I want something light yet satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s fast, simple, and full of flavor. Tilapia cooks quickly in the oven and takes on seasonings so well. I don’t need a grill to get that lightly charred, savory finish, and the whole thing comes together in under 30 minutes. It’s perfect for busy nights or when I want something that feels fresh and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tilapia fillets (fresh or thawed)
Olive oil or melted butter
Garlic (minced)
Lemon juice
Paprika
Salt
Black pepper
Dried herbs (like parsley, thyme, or oregano)
Optional: red pepper flakes, lemon slices, or fresh herbs for garnish

Directions

I preheat my oven to broil (high) and line a baking sheet with foil or parchment paper.
I pat the tilapia fillets dry with a paper towel and place them on the prepared sheet.
In a small bowl, I mix olive oil, garlic, lemon juice, paprika, salt, pepper, and herbs to create a marinade.
I brush or spoon the mixture generously over both sides of the tilapia fillets.
I place the tray on the top oven rack (about 6 inches from the broiler).
I broil the tilapia for 8–10 minutes, or until the fish flakes easily with a fork and the edges start to brown.
I remove it from the oven and serve it hot with lemon slices and fresh herbs if I have them.

Servings and timing

This recipe serves 2–4 people.
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: Around 20 minutes

Variations

Sometimes I use Cajun or blackened seasoning for a spicy version. I’ve also tried a garlic butter Parmesan topping or a drizzle of honey and chili flakes for a sweet-spicy combo. When I want a more Mediterranean vibe, I add sliced olives, tomatoes, and capers on top before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the fish gently in the oven at 300°F for about 8–10 minutes or in a covered skillet with a splash of broth to keep it moist. I avoid microwaving it too long, as it can dry out quickly.

FAQs

Can I use frozen tilapia?

Yes. I always thaw it completely and pat it dry before seasoning to make sure it cooks evenly and gets a good texture.

Do I have to use a broiler?

No. If I don’t want to broil, I bake it at 400°F for about 12–15 minutes. It won’t have the same char, but it’ll still be tender and flavorful.

How do I know when tilapia is done?

I check if it flakes easily with a fork and looks opaque all the way through. It usually takes around 8–10 minutes under the broiler.

Can I grill it on an outdoor grill instead?

Absolutely. I just brush the fillets with oil and place them on a grill-safe fish tray or foil to keep them from sticking.

What should I serve with oven grilled tilapia?

I usually serve it with rice, roasted vegetables, mashed potatoes, or a fresh green salad. A drizzle of lemon butter or a dollop of tartar sauce also pairs really well.

Conclusion

Oven Grilled Tilapia is one of my favorite weeknight recipes—it’s quick, flavorful, and easy to customize. With just a few ingredients and no fancy tools, I get perfectly seasoned fish with a grilled finish that tastes amazing every time. Whether I’m cooking for myself or the whole family, this dish is always a reliable and delicious option.