Full Recipe - www.whiskaffair.com/spicy-lem...
Ingredients
8 ounce tilapia fillets (250 g)
1 tablespoon lemon juice
3 tablespoons melted unsalted butter
1 teaspoon minced garlic
½ teaspoon hot paprika (or Kashmiri red chili powder. Use regular paprika for non spicy.)
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
1 lemon (cut into thin slices)
1 tablespoon chopped parsley
Instructions
Preheat the oven to 350 degrees F (180 degrees C).
Rinse 8 oz (250 g) of tilapia fillets with water and pat them dry using a paper towel.
Line the tilapia fillets on a 9×13-inch baking tray.
Note - if using frozen fillets, thaw them before using them.
Stir together lemon juice, butter, garlic, paprika, salt, and black pepper in a small mixing bowl.
Pour the marinade evenly over the Tilapia fillets.
Arrange 3-4 slices of lemon over the fish.
Keep the tray in the middle rack of the oven and bake uncovered for 10-15 minutes or until the fish is white, opaque, flaky and fork-tender.
Remove the tray from the oven and garnish the baked tilapia fish with pepper flakes, lemon slices, and chopped parsley (or cilantro), and serve hot.
Notes
This recipe can be easily doubled or tripled.
Make sure to dry the fillets after rinsing them. You can dab them with a kitchen towel to take out the extra water.
Try to use same-size fish fillets for uniform cooking.
Do not overcook the fillets, they will turn a little chewy if overcooked.
There is no need to flip the fillets while cooking.
You can try swapping the butter with coconut oil, olive oil, etc.
This recipe can be made with chicken as well. The cooking time will me more though.
Increase or decrease the amount of hot paprika to suit your taste. You can totally skip it too if not fond of spicy food.
You can swap tilapia with any white fish to make this recipe.
If you don’t like spicy, you can replace hot paprika with regular paprika.
You can use lime juice instead of lemon juice if you like it tangier.
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