Baked Lemon Pepper Tilapia

4.64 from 11 votes

This easy Baked Lemon Pepper Tilapia needs just three ingredients and about 20 minutes. Buttery, zesty and flaky, it's a keto fish dinner with 0g net carbs per serving.

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Prep Time 5

Cook Time 15

Total Time 20

Makes: 4 servings

Net Carbs: 0

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

4 tilapia filets about 1 pound (450 g) total, fresh or thawed from frozen
2 tablespoon butter melted
1 teaspoon lemon pepper seasoning
1 Fresh lemon cut into wedges, optional

Equipment

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, or spray it lightly with cooking spray.
Pat the tilapia filets dry with paper towels and arrange them on the baking sheet in a single layer, without overlapping.
In a small bowl, stir together the melted butter and lemon pepper seasoning.
Brush the lemon pepper butter evenly over the tops of the filets.
Bake for 12 to 15 minutes, until the fish is opaque all the way through, flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
Squeeze fresh lemon over the fish, if using, and serve right away.

Nutrition

Calories: 160kcalCarbohydrates: 0gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 72mgSodium: 104mgPotassium: 351mgFiber: 0gSugar: 0gVitamin A: 178IUVitamin C: 0mgCalcium: 15mgIron: 1mgNet Carbs: 0g

Notes

Doneness: The fish is done when it is opaque all the way through, flakes easily with a fork and reads 145°F (63°C) in the thickest part. Thicker white fish like cod may need a few extra minutes.

Frozen tilapia: Thaw overnight in the fridge, or seal the filets in a zip-top bag and submerge in cold water for about 30 minutes. Pat dry before seasoning.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, covered, in a 300°F oven for about 10 minutes.

Nutrition: The optional lemon wedges are not included in the nutrition information.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.