This Baked Tilapia with Tomato and Basil recipe is one of those repeat dinners that we make for our family and guests. There's something about fresh tilapia, lemon, basil, and sweet cherry tomatoes that's comforting. It goes really well with turmeric rice, potatoes and a glass of Sauvignon Blanc.
Looking for more easy dinner recipes? Try Guinness Beef Stew, Lemon Herb Chicken or Shrimp Tacos with Avocado.
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Why You'll Love This Recipe
Effortless Weeknight Winner: With minimal prep and hands-off baking, this dish comes together really quickly on busy evenings.
Balanced Freshness: The zesty lemon and sweet cherry tomatoes complement the delicate tilapia. The fragrant basil also brings a herbaceous brightness to the dish.
Ingredient Notes
Fresh Tilapia Fillets: Tilapia is a mild, flaky white fish that works as the perfect canvas for all the flavors in this dish. Its subtle taste lets the lemon, basil, and tomatoes take center stage without competing for attention. If you'd rather have a fish with a firmer texture or a deeper flavor, cod, haddock, or snapper are great alternatives because they stand up well to baking.
Olive Oil: If you're after a slightly richer flavor, swap in melted butter or use avocado oil.
Lemon Juice and Lemon Slices: Fresh lemon juice adds a bright acidity that cuts through the richness of this dish; if you are in a pinch, store-bought lemon or lime juice will work.
Slap Ya Mama Seasoning: This seasoning blend brings a little heat, garlic, and Cajun warmth to this dish. It is our favorite but you don't have to use this particular seasoning. You can absolutely swap it for Italian seasoning or a mix of paprika, garlic powder, and black pepper. Old Bay seasoning, and lemon pepper seasoning are also our go-to fish seasonings.
Cherry Tomatoes: You can totally use grape tomatoes or even diced Roma tomatoes.
Fresh Basil: Dried basil can work in a pinch, but add it earlier so it rehydrates and releases flavor; fresh parsley or dill are nice swaps that also add freshness to this dish.
How To make Baked Tilapia Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and then lightly brush the bottom of your casserole dish with olive oil.
Step 2: Add the Fish
Place the tilapia fillets in the dish in a single layer.
Step 3: Lemon and Season
Squeeze the juice of one lemon evenly over the fish. Season them with Slap Ya Mama, or your favorite fish seasoning. We typically use about ½–1 teaspoon per fillet.
Step 4: Tomatoes and Lemon Slices
Scatter the cherry tomatoes around the edges of the casserole dish and then place three lemon slices on top of each fillet.
Step 5: Cover and Bake
Cover the baking dish tightly with aluminum foil and bake the fish for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the dish from the oven and immediately sprinkle the fresh basil over the fish and tomatoes. Serve it right away with rice, spooning some of those tomatoes and pan juices over the top.
Recipe Tips and Tricks
Room Temperature Fish: Let the tilapia sit out for about 10 minutes before baking; doing this makes them cook evenly.
Season Underneath: Season both the top and bottom of the fillets so every bite is flavorful.
Taste and Adjust: Always squeeze a bit more lemon over the fish at the table; freshness brightens the entire dish.
Thermometer Check: Fish is done at about 135–140°F for moist, flaky texture.
Storage and Reheating
Refrigerator
Place cooled leftovers in an airtight container and refrigerate them up to 3–4 days.
Freezer
The texture of the fish usually suffers a bit from freezing, but if you have to, freeze them for up to 2 months in freezer-safe bags with parchment between fillets to prevent them from sticking. Thaw them in the fridge overnight or in lukewarm water.
Reheating
Oven: Preheat the oven to 350°F. Place the leftover fish in a dish with a splash of water or broth, cover them with foil, and warm them for 8–12 minutes; this method preserves moisture.
Microwave: Use low power in short increments (30–45 seconds) to keep them from getting a rubbery texture.
Your Questions Answered
Yes, but be sure to thaw it fully and pat it dry before baking.
You likely overcooked it. Fish cooks quickly; check early and remove the moment it flakes. I recommend pouring some vegetable stock over the fish.
Sure, you can season the fillets, cover and refrigerate them for up to 24 hours to let flavors develop. Then you can bake them when you are ready.
Absolutely! You can grill it in foil packets.
Rice, quinoa, roasted vegetables, or a crisp green salad balance the meal beautifully.
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Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C) and then lightly brush the bottom of your casserole dish with olive oil.
- Place the tilapia fillets in the dish in a single layer.
- Squeeze the juice of one lemon evenly over the fish. Season them with Slap Ya Mama, or your favorite fish seasoning. We typically use about ½–1 teaspoon per fillet.
- Scatter the cherry tomatoes around the edges of the casserole dish and then place three lemon slices on top of each fillet.
- Cover the baking dish tightly with aluminum foil and bake the fish for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the dish from the oven and immediately sprinkle the fresh basil over the fish and tomatoes. Serve it right away with rice, spooning some of those tomatoes and pan juices over the top.
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