Oven-Baked Tilapia – Tilapia fish seasoned with a blend of lemon, olive oil, garlic, lime juice, honey, chili flakes, chili powder, cumin, and cilantro comes to the table in about 20 – 25 minutes. This sheet-pan tilapia recipe with vegetables is super easy, quick, and healthy for your busy weeknights!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Roasted Chili-Lime Tilapia Recipe
- 3 tilapia fillets (or any white fish, wild-caught if possible)
- 1 large sweet potato, cut into fries (or 2 medium)
- 1 broccoli head, cut into florets
- 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
- 1/4 cup fresh chopped cilantro
- 2 tablespoons olive oil + 2 for veggies
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon minced garlic (or 4 crushed garlic cloves)
- 1 teaspoon red chili flakes, or to taste
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt and fresh cracked pepper
- 2 tablespoons chopped cilantro leaves, for garnish
- 1 small bird-eye pepper, sliced for garnish, optional
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray.
2. Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, chili flakes, chili powder, cumin and cilantro in a small bowl.
3. Place sweet potato fries and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place tilapia in the reserved spaces. Brush fish with the chili-lime mixture.
4. Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 – 25 minutes. Serve the baked tilapia garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!
Note: Tilapia is a versatile and mild fish, but sometimes is has an off-flavor that some cooks would call “muddy”. Don’t hesitate to go heavy on spices as it will greatly reduce this off-flavor and enhance the taste of the fish.
Photo credit: © Eatwell101.com
How to make baked tilapia
Prepare the tilapia fillets with veggies: arrange fish and veggies in a baking dish. In a small bowl Whisk together olive oil, water, garlic, lime juice, honey, chili flakes, chili powder, cumin, and cilantro and pour over tilapia fish. Bake the tilapia fillets at 425°F (210°C) for about 20 – 25 minutes, or until the fish flakes easily with a fork and the broccoli begin to crisp up on the edges. Garnish with pepper flakes, parsley, and lemon slices, and serve immediately. Enjoy!
Leave a Reply
Dee
2024-05-30 19:54:02
It was great! Nice combo of flavors.
Liz
2022-01-27 19:47:05
Agree with others. Flavor for veggies was good but not caramelized as in the phot probably because of so much liquid. I wondered about cooking the fish with the veggies and I don’t think that works well. Fish was overdone at 20 minutes and quite flavorless.
Annette
2021-12-12 22:58:24
I agree with Nan’s comment. Flavors are great. I reduced lime juice to 1/4 cup and omitted the water. Next time, I will do the vegetables on a separate sheet pan so that the marinade for the fish doesn’t run into them and make them soggy.
Nan
2021-05-29 21:26:41
I liked the flavors a lot, but ... :). The chili-lime mix was very runny and way too much for 3 filets. I left out the water and next time will use only 1/4 c lim and spritz w/fresh lime after baking if needed. Also, I used a bag of broccoli florets straight out of the freezer and they cooked perfectly in the 20 minutes.
Susan Webb-Kmiec
2021-03-08 23:35:42
I marinated the fish in the sauce, and after cooking at a quick dash of sea salt and a squeeze of lime and it was delicious
Ashley
2021-01-17 16:51:36
The veggies were yummy, but the fish had little flavor. Since the sauce is mostly liquids when you rub it on the fish it just slid right off so it didn’t really absorb any of the flavor. Not sure if I’d make again.
