Crispy Baked Tilapia

Seafood Recipes

(Author revised on April 12, 2013)

I like a variety of white fish like snapper, halibut, and tilapia. In my opinion, tilapia happens to have a very mild taste suitable for Indonesian cooking, which normally uses a lot of spices. For readers in Indonesia, I imagine dori, gurame, or red snapper fillets would work great for this recipe.

So here’s what we’re going to need (feel free to adjust the spices to fit your preference):

  • 4 Tilapia fillets (medium size)
  • 1 teaspoon of salt
  • ½ teaspoon of ginger powder
  • 1 teaspoon of black pepper powder
  • 1 teaspoon of cayenne pepper powder (substitute with chili or paprika powder if you prefer it to be milder)
  • A pinch of dried oregano (optional)
  • 1 tablespoon of white vinegar (optional)
  • 1 lemon


  • Spray or grease the oven tray with a little bit of olive oil or canola oil.
  • (Optional) Mix the white vinegar with a little bit of water in a small bowl and give the fillets a quick rinse. And then rinse with water. (I do it to lessen the fishy aroma a little bit.)
  • Place the fish on an oven tray.
  • In a separate bowl, mix the salt, ginger, black pepper, cayenne powder.
  • Heat the oven to 425 degree Fahrenheit.
  • Sprinkle and coat the fish with the mixed spices. Let the fillets sit for about 10 minutes.
  • Cook for 12-13 minutes.  Do a longer bake time if the fillets are bigger/thicker.
  • For more crisp, turn the oven broiler (after baking) for about 3-4  minutes. Leave the oven door slightly (like 2 inches) open to avoid charring.
  • When it’s done, the fish will have that light golden color and crispy texture on the outside but fluffy in the inside.
  • Serve with lemon wedges on the side.

Serve 2-3 people

7 thoughts on “Crispy Baked Tilapia

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