This tilapia dish is fast, fresh, and never fails—it’s one of those recipes I keep in my back pocket for busy nights!
The spice mix makes it pop—don’t be shy with Emeril’s seasoning blend, and definitely sear it hot to lock in the texture.
When cooking, the crust that forms on the outside gives it just enough structure to work great on its own or with simple rice.
Use a paper towel to pat the fish dry first—otherwise you won’t get that quick sear.
Add a sprinkle of chopped parsley at the end for color and just a little lift!
How to Make Emeril Lagasse’s Tilapia
Ingredients
- 4 Fillets Tilapia (6 oz. each)
- 3 Tbsp Butter (softened)
- 1 Tbsp Parsley (chopped)
- 2 tsp Garlic (minced)
- 1 Tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1 Lemon (sliced)
- 4 sheets Parchment Paper (about 16”x12”)
Step-by-Step Instructions
Step 1:
Preheat your oven to 425°F so it’s hot when you’re ready to bake.
Step 2:
Mix the softened butter, parsley, garlic, Worcestershire sauce, salt, and white pepper in a small bowl until everything comes together.
Step 3:
Spread out the parchment sheets and set one tilapia fillet on each.
Step 4:
Spoon a quarter of your seasoned butter onto each fillet and spread it over the top.
Step 5:
Lay a few lemon slices on each piece of tilapia for some bright flavor.
Step 6:
Fold the parchment over the fish and twist or crimp the edges to seal, making sure steam can’t escape while it bakes.
Step 7:
Set the packets on a baking sheet and bake in the middle of the oven for 12 to 15 minutes, until the fish flakes easily with a fork.
Tips and Tricks for Making This Recipe
Use Fresh Tilapia
If you can get fresh tilapia, the flavor is just better and the fish cooks more evenly than frozen fillets.
Let Butter Soften
Room-temp butter mixes much easier with herbs and garlic, so pull it out of the fridge about 30 minutes before you start.
Parchment Folding Technique
Folding and sealing the parchment tight traps steam and helps keep the fish moist, not dry.
Check for Doneness
The fish should flake apart with a fork and look opaque all the way through. If you’re unsure, just open a packet and check—it’s better than overcooking.
Alternative Herbs
Swap parsley for fresh dill or cilantro if you want a change. Both work well with mild white fish and are easy to find most of the year.
What to Serve with Emeril Lagasse Tilapia Recipe
Roasted Vegetables
Roasted veggies like carrots, bell peppers, and zucchini are a classic with tilapia.
Toss the veggies with olive oil, salt, and pepper, then roast until they’re browned up a bit.
It’s a side you can let cook on its own while you focus on the fish.
Garlic Mashed Potatoes
Creamy garlic mashed potatoes pair perfectly with tilapia and soak up any extra sauce.
Try adding chives or a little parmesan for extra flavor in your mash. I like mine a bit chunky for some texture next to the tender fish.
Chilled Watermelon and Feta Salad
For something really refreshing, serve a watermelon and feta salad with your fish.
Dice watermelon, toss with crumbled feta, mint, and a squeeze of lime juice.
It’s sweet, salty, crisp, and makes the meal feel a little more special.
Pickled Cucumber and Radish Salad
A quick-pickled cucumber and radish salad gives you a tangy crunch that’s great with mild white fish.
Slice cucumbers and radishes thin, sprinkle with salt and a pinch of sugar, then add a splash of rice vinegar.
Let it chill for 20 minutes before serving next to your tilapia.
Crispy Chickpeas
For something different, roast chickpeas with smoked paprika and a bit of sea salt for a crunchy side.
They crisp up in the oven and add a fun texture with the fish.
I usually scatter them around the plate—everyone grabs a handful with their tilapia bites!
Variations and Substitutions
Try Different Fish!
You can swap tilapia for other mild, white fish like cod, haddock, or even catfish if you want a change in texture or flavor.
I’ve made this with cod before—it turned out just as flaky and tasty with the same seasonings and steps.
Adjust Spices and Seasonings
Change up the seasonings to fit what you have or your taste. Smoked paprika or a sprinkle of cajun spice adds a little kick.
Sometimes I toss in lemon zest or garlic powder if I want to amp up the flavors even more.
Alternative Cooking Methods
If you have an air fryer, you can cook the seasoned tilapia in it instead of baking, which makes cleanup even easier.
Baking a whole tilapia is another twist—just stuff it with fresh herbs and lemon before roasting.
How to Store Leftover Emeril Lagasse Tilapia Recipe
Refrigerating Your Tilapia
After your tilapia cools to room temp, put it in an airtight container to keep strong smells from spreading in the fridge.
You can keep it in the fridge for up to two days, but honestly, I think it tastes best if you eat it sooner.
Layering parchment between fillets helps keep them from sticking together, which I find handy.
Freezing Your Tilapia
Freezing works well for longer storage—just wrap each piece in plastic, then pop them in a freezer bag or container to avoid freezer burn.
I always write the date on the bag, so I know how long it’s been in there.
Preventing Strong Odors
I keep a small open box of baking soda in the fridge when storing fish, just to keep things smelling fresh.
Always check the container’s seal. If it leaks, you’ll end up with fishy smells you don’t want.
If the tilapia seems dry or smells off, it’s safer to toss it out instead of risking it.
Common Mistakes to Avoid
Skipping the Flour Step
If you skip dusting the tilapia with flour before battering, the batter won’t stick as well and things get messy after cooking.
A light flour coating really helps the crust stay put—trust me, it’s worth the extra minute.
Marinating Too Long
Leaving tilapia in marinade for more than 30 minutes can turn it mushy. I always set a timer so I don’t forget.
This fish is delicate and soaks up flavors fast, much more quickly than firmer fish like salmon or cod.
Not Adjusting for Air Fryer Draft
Air fryers sometimes blow the breading right off tilapia if you don’t set it well. Try pressing or patting the coating on before you cook—it makes a difference.
I’d also give any exposed spots a quick spritz of oil. It helps things crisp up and keeps the coating from wandering off mid-cook!
Emeril Lagasse Tilapia Recipe
Ingredients
- 4 Fillets Tilapia 6 oz. each
- 3 Tbsp Butter softened
- 1 Tbsp Parsley chopped
- 2 tsp Garlic minced
- 1 Tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1 Lemon sliced
- 4 sheets Parchment Paper about 16”x12”
Instructions
- Preheat your oven to 425°F so it's hot when you're ready to bake.
- Mix the softened butter, parsley, garlic, Worcestershire sauce, salt, and white pepper in a small bowl until everything comes together.
- Spread out the parchment sheets and set one tilapia fillet on each.
- Spoon a quarter of your seasoned butter onto each fillet and spread it over the top.
- Lay a few lemon slices on each piece of tilapia for some bright flavor.
- Fold the parchment over the fish and twist or crimp the edges to seal, making sure steam can't escape while it bakes.
- Set the packets on a baking sheet and bake in the middle of the oven for 12 to 15 minutes, until the fish flakes easily with a fork.