Baked Tilapia Recipe (2024)

FAQs

What temperature should tilapia be cooked at? ›

How do you know when tilapia is done baking? You know that tilapia is done baking when the flesh turns white and begins to easily flake with a fork. If you are still uncertain, insert a thermometer into the thickest part, and if the temperature is at or above 145°, the fish is ready.

Rinse your Tilapia fillets, gently pat them dry and then place them on a baking sheet that's been greased with oil or cooking spray. Lightly press the fillets down with a spatula until the fish “sticks” to the pan. Bake in the oven for 5–6 minutes, or until you see the fish start to lift.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Do you have to thaw frozen fish before baking? If you are baking thin fish fillets, you do not have to thaw them, but you will need to adjust the cooking time. However, the quality might be better if it were baked after thawing.

When frying fish, the oil should be preheated to a temperature between 350°F to 375°F (175°C to 190°C) for optimal results. What temperature should fish be cooked to? To reiterate, the safe and ideal internal temperature for most fish according to the FDA is 145°F (63°C).

Whether it's fish or meat, let it stand at room temperature for up to half an hour before cooking to equalize the temperature between inside and out.

Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush other side. Cover with aluminum foil and refrigerate for 1 hour.

Place fillets in milk and soak for 30 to 60 minutes in refrigerator. Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well. When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Why do you bake fish in milk? ›

Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine.

Moisture from packaging or from melted ice crystals can make the texture of your fish watery, and unless you remove this water, it can create steam when cooked. This steam can end up making your fish mushy and soft, instead of keeping it firm and juicy.

Any fish that you pull out of the freezer that still has a bright-red bloodline in it is, in all likelihood, treated with carbon monoxide. “I personally call it tailpipe tilapia,” said Inland Seafood COO Bill Demmond in a 2013 interview.

4. Fish: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds. 5. Eggs for immediate service: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds.

To bake frozen tilapia, melt some butter and whisk in minced garlic, lemon juice, and lemon zest. Then, season your tilapia with salt, pepper, and the butter mixture. Lay your fillets in a greased 9 by 13-inch baking dish. Finally, bake your tilapia at 425°F for 20-30 minutes, or until your fish flakes easily.

Baking Temperatures for Fish

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit. The best temperature to bake fish depends on the cut of fish.