This Lemon Pepper Tilapia with Broccoli is a light, nourishing meal that comes together in a flash. It’s a one-pan wonder with bright lemon, warm pepper, and crispy roasted broccoli. You’ll love how quickly this restaurant-quality dinner hits the table.
Nothing beats a great Lemon Pepper Tilapia with Broccoli. Whether you're a fan of Dinner Ideas or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Lemon Pepper Tilapia with Broccoli
- One-Pan Wonder: Everything cooks together for minimal cleanup.
- Bright & Balanced: Zesty lemon and warm pepper create a classic flavor.
- Weeknight Fast: Ready in about 25 minutes from start to finish.
- Versatile & Forgiving: Easy to adapt with different veggies or fish.
Ingredients & Tools
- 4 tilapia fillets (about 150g each)
- 1 large head of broccoli, cut into florets
- 3 tablespoons olive oil, divided
- 2 lemons (one for juice, one for slices)
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt, or to taste
- Fresh parsley or dill, for garnish (optional)
Tools: A large baking sheet, parchment paper (for easier cleanup), a small bowl, a zester or microplane (optional but great for zest!), and a set of tongs.
Notes: The quality of your lemon and pepper really makes a difference here. Freshly squeezed lemon juice and coarsely ground black pepper provide a much brighter, more vibrant flavor than their pre-packaged counterparts.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 10 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your tilapia completely dry. This is the single most important step for getting a nice sear and preventing the fish from steaming. Use paper towels and gently press on both sides until the surface is no longer slick.
- Don’t skimp on the black pepper. The “pepper” in lemon pepper isn’t a shy background note—it’s a co-star. Using freshly cracked pepper gives you those lovely little bursts of warm, aromatic flavor that define the dish.
- Cut your broccoli florets uniformly. Try to make them all roughly the same size so they cook at the same rate. This ensures you get tender-crisp broccoli with deliciously crispy edges, not a mix of raw and burnt pieces.
- Zest your lemon before you juice it. It’s infinitely easier to zest a whole, firm lemon. If you want to add an extra layer of intense lemon flavor, stir a teaspoon of zest into the olive oil mixture before brushing it on.
How to Make Lemon Pepper Tilapia with Broccoli
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This high heat is key—it will roast the broccoli beautifully and cook the fish quickly without drying it out. While the oven heats up, pat your tilapia fillets thoroughly dry with paper towels. This is a non-negotiable step for a good texture.
Step 2: In a large bowl, toss the broccoli florets with 2 tablespoons of the olive oil, half of the garlic powder, and a big pinch of salt. You want every floret to be lightly and evenly coated. Spread them out in a single layer on one half of your prepared baking sheet. Roasting them on their own first for a few minutes gives them a head start.
Step 3: Place the baking sheet with just the broccoli in the preheated oven and roast for about 10 minutes. You’re looking for the broccoli to be bright green and just starting to get some crispy, browned tips. This initial roast is the secret to perfectly cooked broccoli that’s not raw or mushy.
Step 4: While the broccoli is roasting, prepare the fish. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of one lemon, the remaining garlic powder, the cracked black pepper, and salt. The mixture should look emulsified and smell fantastic.
Step 5: Carefully remove the hot baking sheet from the oven. Use tongs to push the broccoli to the outer edges, creating a space in the center. Place the dried tilapia fillets in the center of the pan. Brush or spoon the lemon-pepper oil mixture generously over the top of each fillet.
Step 6: Thinly slice the second lemon and place a couple of slices on top of each tilapia fillet. This isn’t just for looks—the slices will steam and release their oils directly onto the fish as it cooks, infusing it with even more citrus flavor.
Step 7: Return the pan to the oven and bake for 8-12 minutes, or until the tilapia is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). The broccoli should be tender and nicely charred at the edges. You’ll notice the amazing aroma filling your kitchen.
Step 8: Remove the pan from the oven. Let the fish rest for a minute—this allows the juices to redistribute. Garnish with freshly chopped parsley or dill if you’re using it. Serve immediately, spooning any of the delicious pan juices over the top.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as tilapia can become watery upon thawing.
- Reviving: Reheat gently in a 300°F oven until just warm to avoid overcooking.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice Pilaf — The light, fluffy texture is a perfect base to soak up the lemony sauce from the fish, adding substance without heaviness.
- A Simple Arugula Salad — Tossed with a light vinaigrette, the peppery arugula provides a fresh, crisp contrast to the warm, savory main course.
- Garlic Sautéed Spinach — It wilts down in minutes and its mild, earthy flavor complements the bright notes of the lemon and pepper beautifully.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes are a natural pairing that will echo and enhance the flavors on your plate.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each mouthful taste fresh and new.
- Iced Herbal Tea — A chilled mint or lemon verbena tea is wonderfully refreshing and doesn’t compete with the delicate flavors of the dish.
Something Sweet
- Lemon Sorbet — It’s a light, palate-cleansing finish that doubles down on the citrus theme in the most delightful, refreshing way.
- Mixed Berry Salad — A bowl of fresh raspberries, blueberries, and blackberries provides a sweet and slightly tart ending that feels light and healthy.
- Dark Chocolate Square — Just a single piece of high-cocoa dark chocolate offers a rich, bittersweet contrast that satisfyingly concludes the meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you pile everything on top of each other, the broccoli will steam instead of roast, and the fish won’t cook evenly. Giving everything space is crucial for the right texture.
- Using bottled lemon juice. The flavor is flat and often has a slightly metallic or preserved taste. Freshly squeezed lemon juice is vibrant and bright, and it makes all the difference in a recipe where lemon is a star ingredient.
- Overcooking the tilapia. Tilapia is very lean and can go from perfectly flaky to dry and rubbery in a matter of minutes. Start checking it at the 8-minute mark. It’s done as soon as it flakes easily.
- Not seasoning the broccoli adequately. The broccoli needs its own love! Tossing it with oil and salt before roasting is what transforms it from a simple side to a crave-worthy component of the dish.
Expert Tips
- Tip: For an extra flavor boost, marinate the fish for 10-15 minutes. Mix the oil, lemon juice, and spices in a shallow dish and let the tilapia sit in it while the broccoli gets its head start in the oven. This deepens the flavor penetration beautifully.
- Tip: Add a pat of cold butter on top of each fillet for the last 2 minutes of cooking. This creates a simple, glossy, and incredibly rich pan sauce that takes the dish to a whole new level of deliciousness.
- Tip: If you love a bit of heat, add a pinch of red pepper flakes to the lemon-oil mixture. The subtle spice works wonderfully with the lemon and pepper, adding another dimension of flavor.
- Tip: Use the back of a spoon to press the cracked peppercorns gently into the surface of the fish after you brush on the oil. This helps the pepper adhere and toast slightly in the oven, releasing more of its aromatic oils.
FAQs
Can I use frozen tilapia for this recipe?
Absolutely, and it’s a great way to keep this meal budget-friendly. The key is to thaw it completely first. The best method is to move it from the freezer to the fridge the night before. Never cook it from frozen for this recipe, as it will release too much water and steam the fish instead of roasting it. And crucially, pat it extra, extra dry once it’s thawed.
What can I use instead of broccoli?
This method is very versatile! Asparagus spears, green beans, halved Brussels sprouts, or even zucchini and bell pepper slices would all work wonderfully. Just keep an eye on the cooking time—softer vegetables like zucchini might need less time than the broccoli, so you could add them to the pan halfway through.
My fish stuck to the pan. How do I prevent that?
Parchment paper is your best friend here—it creates a natural non-stick barrier. Also, make sure you’ve used enough oil in your seasoning mixture. If you don’t have parchment, you can grease the pan lightly with a bit of extra olive oil or use a non-stick baking sheet.
Can I make this with another type of fish?
Yes, this lemon pepper treatment is fantastic on other mild white fish like cod, swai, or halibut. Just be mindful that thicker fillets, like cod, may need a few extra minutes in the oven. Always cook until the fish is opaque and flakes easily with a fork.
How do I know when the tilapia is perfectly cooked?
The most reliable method is to use an instant-read thermometer—it should read 145°F (63°C) at the thickest part. Visually, the flesh will be completely opaque and will separate into firm flakes when gently pressed with a fork. It should not look translucent or gelatinous in the center.
Lemon Pepper Tilapia With Broccoli
Make this easy Lemon Pepper Tilapia with Broccoli in just 25 minutes! A healthy, one-pan meal with zesty lemon and warm pepper. Get the simple recipe now!
Ingredients
For the Ingredients
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4 tilapia fillets (about 150g each)
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1 large head broccoli (cut into florets)
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3 tablespoons olive oil (divided)
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2 lemons (one for juice, one for slices)
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2 teaspoons freshly cracked black pepper
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1 teaspoon garlic powder
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1/2 teaspoon sea salt (or to taste)
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Fresh parsley or dill (for garnish (optional))
Instructions
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. While the oven heats up, pat your tilapia fillets thoroughly dry with paper towels.01
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In a large bowl, toss the broccoli florets with 2 tablespoons of the olive oil, half of the garlic powder, and a big pinch of salt. Spread them out in a single layer on one half of your prepared baking sheet.02
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Place the baking sheet with just the broccoli in the preheated oven and roast for about 10 minutes.03
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While the broccoli is roasting, prepare the fish. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of one lemon, the remaining garlic powder, the cracked black pepper, and salt.04
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Carefully remove the hot baking sheet from the oven. Use tongs to push the broccoli to the outer edges, creating a space in the center. Place the dried tilapia fillets in the center of the pan. Brush or spoon the lemon-pepper oil mixture generously over the top of each fillet.05
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Thinly slice the second lemon and place a couple of slices on top of each tilapia fillet.06
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Return the pan to the oven and bake for 8-12 minutes, or until the tilapia is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).07
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Remove the pan from the oven. Let the fish rest for a minute. Garnish with freshly chopped parsley or dill if you’re using it. Serve immediately, spooning any of the delicious pan juices over the top.08
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