Ingredients:

  • 4 medium Tilapia Fillets (approx. 6 oz / 170 g each), skinless and boneless
  • 1 tbsp (15 ml) Olive Oil (for greasing the tray)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) Freshly Squeezed Lemon Juice
  • 2 large cloves Garlic, finely minced or pressed
  • 1 tsp (5 g) Sea Salt (or kosher salt)
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 1/2 tsp (2 g) Smoked Paprika (optional)
  • 1/2 tsp (2 g) Dried Thyme or Oregano
  • 1/4 cup (15 g) Fresh Parsley, chopped (flat-leaf is best)
  • 1 medium Lemon, sliced thinly (for baking and presentation)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, allowing a slight overhang for easy removal. Drizzle the lined pan lightly with the initial 1 tbsp of olive oil.
  2. Crucially, pat the tilapia fillets bone dry using kitchen paper. This helps prevent them from steaming while baking.
  3. In a small mixing bowl, whisk together the 1/4 cup olive oil, lemon juice, minced garlic, salt, pepper, smoked paprika, and dried herbs until well emulsified (slightly thickened).
  4. Place the dried tilapia fillets directly onto the parchment-lined baking sheet. Generously brush the Lemon-Herb Glaze over the top and sides of the fillets, ensuring even coverage.
  5. Place two thin slices of fresh lemon directly on top of each coated fillet (optional, but recommended for moisture and aroma).
  6. Bake in the preheated oven for 15 to 18 minutes. The fish is done when it is opaque throughout and flakes easily when tested gently with a fork, or reaches an internal temperature of 145°F (63°C).
  7. Remove the tray from the oven. Transfer the fish carefully to a clean plate using the parchment paper or a wide spatula, and let it rest for 2 minutes.
  8. Sprinkle liberally with the fresh chopped parsley just before serving. Discard the baked lemon slices.