½teaspoonhot paprikaor Kashmiri red chili powder. Use regular paprika for non spicy.
½teaspoonfreshly cracked black pepper
1lemoncut into thin slices
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 tablespoon lemon juice, 3 tablespoon melted unsalted butter, 1 teaspoon minced garlic, ½ teaspoon hot paprika (or Kashmiri red chili powder), ½ teaspoon salt, and ½ teaspoon 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.
Make sure to dry the fillets after washing them. You can dab them with a kitchen towel to take out the extra water.Do not overcook the fillets. they will turn a little chewy if overcooked.You can try swapping the butter with coconut oil, olive oil, etc.You can increase the amount of lemon juice if you like the baked tilapia tangier.Use lime juice instead of lemon juice if you like it tangier.Use the residual liquid to pour over the fish fillet once you have served it on the plate.Serve this lemon garlic baked tilapia as an appetizer or with steamed rice and sautéed vegetables as the main course.