Why You’ll Love This Recipe
- One-pan meal means minimal cleanup.
- Ready in under 25 minutes.
- Balanced, healthy, and packed with lean protein and veggies.
- Bright, tangy lemon-pepper flavor complements the mild tilapia perfectly.
- Easily customizable with your favorite vegetables or seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tilapia fillets (fresh or thawed)
- Olive oil
- Lemon juice and zest
- Garlic (minced)
- Lemon pepper seasoning
- Salt
- Mixed vegetables (such as broccoli, bell peppers, zucchini, or cherry tomatoes)
- Fresh parsley (chopped, for garnish)
- Lemon slices (for serving)
Directions
- Preheat the oven. Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the vegetables. In a bowl, toss your choice of vegetables with olive oil, salt, and a pinch of lemon pepper seasoning. Spread them evenly on the sheet pan.
- Season the tilapia. Pat the tilapia fillets dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and lemon pepper seasoning. Brush this mixture over both sides of the fish.
- Assemble and bake. Place the seasoned tilapia fillets on the sheet pan beside the vegetables. Bake for 12–15 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
- Finish and serve. Garnish with fresh parsley and lemon slices. Serve immediately with rice, quinoa, or roasted potatoes.
Servings and timing
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Spicy version: Add a pinch of crushed red pepper flakes or cayenne pepper to the seasoning.
- Garlic butter version: Melt butter with minced garlic and drizzle over the fish before baking.
- Mediterranean twist: Add olives, cherry tomatoes, and artichoke hearts.
- Parmesan crust: Sprinkle grated Parmesan cheese over the tilapia for a lightly crispy topping.
- Herb mix: Add thyme, dill, or rosemary for extra aroma.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and vegetables on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes until heated through. Avoid microwaving to prevent the fish from drying out.
FAQs
Can I use frozen tilapia?
Yes, just thaw completely and pat dry before seasoning to ensure it bakes evenly.
What vegetables work best for this recipe?
Broccoli, zucchini, bell peppers, asparagus, and cherry tomatoes all cook quickly and pair well with tilapia.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Can I use another type of fish?
Yes, cod, haddock, or halibut work just as well with this recipe.
What sides go well with lemon pepper tilapia?
Rice, roasted potatoes, couscous, or a light salad make excellent sides.
Can I make this recipe dairy-free?
Yes, simply use olive oil instead of butter—this recipe is naturally dairy-free as written.
How can I make it more flavorful?
Add a sprinkle of fresh herbs, a drizzle of honey, or an extra squeeze of lemon before serving.
Can I prepare it ahead of time?
You can season the tilapia and chop the vegetables a few hours ahead. Store covered in the refrigerator and bake when ready.
Is this recipe healthy?
Yes, it’s high in protein, low in fat, and packed with fiber and vitamins from the vegetables.
What type of lemon pepper seasoning should I use?
A simple blend of lemon zest, cracked black pepper, and a bit of salt works great, or use your favorite store-bought mix.
Conclusion
Lemon Pepper Tilapia Sheet Pan is a bright, fresh, and wholesome meal that’s as easy as it is delicious. With minimal prep and cleanup, it delivers perfectly baked fish and tender vegetables bursting with zesty lemon flavor. Whether you’re cooking for your family or meal prepping for the week, this sheet pan dinner is the perfect healthy go-to for busy nights.
PrintLemon Pepper Tilapia Sheet Pan
Lemon Pepper Tilapia Sheet Pan is a bright, healthy, and easy one-pan meal featuring tender tilapia fillets and roasted vegetables seasoned with zesty lemon-pepper and garlic. It’s quick to prepare, bursting with fresh citrus flavor, and perfect for a balanced weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
Ingredients
- 4 tilapia fillets (fresh or thawed)
- 3 tbsp olive oil (divided)
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic (minced)
- 1 tbsp lemon pepper seasoning
- Salt to taste
- 4 cups mixed vegetables (broccoli, bell peppers, zucchini, cherry tomatoes, or asparagus)
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon slices (for serving)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a bowl, toss the vegetables with 1 tablespoon of olive oil, salt, and a pinch of lemon pepper seasoning. Spread evenly on the sheet pan.
- Pat the tilapia fillets dry with paper towels. In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, garlic, and lemon pepper seasoning.
- Brush the lemon-pepper mixture over both sides of the tilapia fillets and place them on the sheet pan beside the vegetables.
- Bake for 12–15 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
- Garnish with fresh parsley and lemon slices before serving. Serve immediately with rice, quinoa, or roasted potatoes.
Notes
- Do not overbake the tilapia—it cooks quickly and can dry out if left too long.
- Choose vegetables that cook in about the same time as the fish, or cut them smaller for even cooking.
- For extra flavor, add a drizzle of melted butter or honey before serving.
- Store leftovers in the refrigerator for up to 2 days and reheat gently in the oven.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
