Baked Lemon-Garlic Tilapia with Herb Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and flaky tilapia fillets baked with zesty lemon and garlic, served over fluffy quinoa infused with fresh herbs. This Mediterranean-inspired Easter recipe, ready in about 35 minutes, pairs tilapia fillets, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 tilapia fillets in a single layer on a baking dish and brush both sides generously with the lemon-garlic mixture. Let marinate for 10 minutes.
  3. Step 3: Bake the tilapia fillets in the preheated oven for 12-15 minutes until the fish flakes easily with a fork.
  4. Step 4: While the fish bakes, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add the quinoa, cover, and reduce heat to low. Cook for 15 minutes until water is absorbed and quinoa is fluffy.
  5. Step 5: Remove quinoa from heat and fluff with a fork. Stir in 3 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill for a bright herbal note.
  6. Step 6: Serve the baked lemon-garlic tilapia over the herb quinoa while hot.

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