Lemon Pepper Tilapia Sheet Pan Dinner

Why You’ll Love This Recipe

I love how everything cooks on a single sheet pan—no need to juggle multiple pots and pans. It’s ready in just 25 minutes, which makes it perfect for busy nights. The tilapia turns out juicy and flaky, and the roasted veggies get just the right amount of char. Plus, the lemon pepper seasoning makes the whole dish pop with brightness and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large fresh tilapia fillets (approximately 1 1/2 pounds)

• 2 cups cherry tomatoes

• 1 pound fresh green beans, trimmed

• 3 tablespoons olive oil

• 3 teaspoons lemon pepper seasoning

• Sea salt and freshly ground black pepper, to taste

• 1 lemon, sliced

Directions

1. I preheat the oven to 400°F and line a large baking sheet with aluminum foil for easy cleanup.

2. I place the cherry tomatoes and green beans on the foil-lined sheet.

3. I drizzle 1 to 2 tablespoons of olive oil over the vegetables, season them with salt and pepper, and toss everything to coat evenly. I spread them out, leaving space for the fish.

4. I pat the tilapia fillets dry with paper towels and place them on the empty side of the baking sheet.

5. I drizzle 1 to 2 tablespoons of olive oil over the fillets and massage it into both sides of the fish. I season both sides lightly with sea salt.

6. I sprinkle lemon pepper seasoning over the top of each fillet and place a lemon slice on each one.

7. I bake everything for 15 minutes or until the fish flakes easily with a fork. For extra color, I sometimes broil it during the last 1–2 minutes.

8. I serve the dish immediately, topped with fresh chopped parsley or chives if I have them on hand.

Servings And Timing

This recipe serves 4 and takes a total of 25 minutes:

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Calories: 316 kcal per serving

Variations

• I sometimes use cod or haddock if I don’t have tilapia—just adjust the bake time if the fillets are thicker.

• For a pop of color and flavor, I like adding sliced red onions or bell peppers to the veggie mix.

• If I want extra crunch, I sprinkle a light breadcrumb topping over the fish before baking.

• I occasionally swap the lemon pepper seasoning for Cajun or Italian seasoning for a different flavor twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using the oven at 350°F for about 10 minutes to keep the fish from drying out. The microwave works in a pinch, but I use low heat to avoid overcooking the tilapia.

FAQs

Can I Use Frozen Tilapia?

Yes, I just make sure to thaw it completely and pat it dry to remove any excess moisture before baking.

What’s A Good Side Dish For This Recipe?

I usually serve it with rice, couscous, or crusty bread to soak up the juices from the veggies and fish.

Can I Add Potatoes To The Sheet Pan?

Yes, but I roast them for about 10–15 minutes first, then add the fish and other veggies to finish baking together.

Is Lemon Pepper Seasoning Salty?

Some blends are, so I taste mine first and adjust the added salt accordingly to avoid over-seasoning.

Can I Make This Recipe Dairy-Free And Gluten-Free?

Absolutely—it already is. There’s no dairy or gluten in this dish, making it a great option for those with dietary restrictions.

Conclusion

Lemon Pepper Tilapia Sheet Pan Dinner is one of those meals I keep in my back pocket for hectic days. It’s fresh, flavorful, and so easy to throw together. I love how the lemon and pepper elevate the mild tilapia while the roasted veggies round out the meal. Whether I’m cooking for my family or just want a healthy dinner without much fuss, this recipe always delivers.

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