This baked tilapia recipe will have you saying, “Ooh, la la!” The lemon tarragon sauce gives this mild tasting fish a lovely French flair. It’s a fresh flavor that pairs beautifully with steamed veggies or a fresh green salad.
I just love having some super easy recipes in my arsenal.
This recipe for Baked Tilapia in Lemon Tarragon Sauce is one of those.
It’s easy to make and easy to clean up, so it’s perfect for busy weeknights.
But it’s also really delicious and fancy enough for date night.
It started out as me just throwing something together one night when I was totally drained from work and just wanted to eat.
Since then I’ve tweaked it a bit. And now it’s a sure fire home run every time I make it.
This recipe is for 2 people. Just add another tilapia fillet for each additional person and you’re good to go!
Baked Tilapia Fillets with Lemon Tarragon Sauce
Ingredients
- 2 tilapia fillets
- 1/2 med onion, thinly sliced
- 1 lemon, cut in thin slices
- 2 Tablespoon fresh lemon juice
- 1 small can sliced mushrooms
- 2 teaspoon olive oil
- 2 teaspoon dried tarragon
- salt & pepper to taste
Instructions
Preheat your oven to 375°F.
Find a baking dish that the fillets fit into in a single layer.
Use the olive oil and spread it evenly over the bottom of the dish so the fish doesn’t stick.
Place the tilapia fillets in the dish skin side down. With a fork, poke several holes in the fillets and then pour 1 Tablespoon on lemon juice evenly over each one.
Sprinkle with salt & pepper, and 1 tsp of dried tarragon over each fillet.
Now put the sliced onion over the fish and top with the mushrooms.
Place in the preheated oven and bake for 20 minutes.
After 20 minutes, put the lemon slices on top of the mushrooms and return to the oven for another 10-12 minutes.
The fish is done when it flakes easily with a fork. If your fillets are thick they may need a little more time.
To serve, spoon the sauce over the fillets on the plate and you can garnish it with fresh lemon slices or a little parsley if you want to dress it up.
Side dishes for baked tilapia
We like to serve this oven baked tilapia with steamed broccoli or asparagus and a nice green salad with a vinaigrette dressing. It’s also nice over rice.
Leftover baked lemon tilapia can be stored in the refrigerator in an airtight container or zip top bag.
Frequently Asked Questions About Baked Tilapia
This baked tilapia will keep in the fridge for 3 or 4 days. Place in an airtight container or cover tightly with plastic wrap.
Yes you can! Baked tilapia will keep in the freezer for about 4 months. Make sure to wrap tightly with plastic wrap or place in a zip top freezer bag for best storage.
Tilapia is done when it flakes easily with a fork and is no longer translucent.
We like pairing this tilapia with steamed broccoli and a green salad. It is also good with rice.
More fish and seafood recipes you should try:
Baked Tilapia Fillets with Lemon Tarragon Sauce
Ingredients
- 2 tilapia fillets
- 1/2 medium onion thinly sliced
- 1 lemon cut in thin slices
- 2 Tablespoon fresh lemon juice
- 1 small can sliced mushrooms
- 2 teaspoon olive oil
- 2 teaspoon dried tarragon
- salt & pepper to taste
Instructions
- Preheat your oven to 375°F.
- Spread olive oil evenly over the bottom of the dish so the fish doesn't stick.
- Place the tilapia fillets in the dish skin side down. With a fork, poke several holes in the fillets and then pour 1 Tablespoon on lemon juice evenly over each one.
- Sprinkle with salt & pepper, and 1 tsp of dried tarragon over each fillet.
- Now put the sliced onion over the fish and top with the mushrooms.
- Place in the preheated oven and bake for 20 minutes.
- After 20 minutes, put the lemon slices on top of the mushrooms and return to the oven for another 10-12 minutes.
- The fish is done when it flakes easily with a fork. If your fillets are thick they may need a little more time.
- To serve, spoon the sauce over the fillets on the plate and garnish with extra lemon slices