Toss frozen tilapia fillets into an oven dish and 4 cheap pantry staples to get a springtime meal so delicious your Easter guests will be begging for more!

This 5-ingredient oven baked spring tilapia is exactly the kind of no-fuss recipe I lean on when life is busy but I still want something special on the table—especially around Easter. You literally toss solid frozen tilapia fillets into a glass baking dish, scatter on four cheap pantry staples, and let the oven do the work. The lemon, garlic, and herbs give it a bright, springtime vibe without any fancy ingredients or marinating. It’s the kind of recipe you can pull off between work, school pickups, and setting the table, yet it still feels holiday-worthy enough that guests will be asking how you made it so fast.

Serve this spring tilapia with simple sides that soak up the light, lemony juices from the pan. I like to spoon the fish and its juices over buttered rice, couscous, or mashed potatoes, then add a bright side like roasted asparagus, steamed green beans, or a simple mixed green salad with a tangy vinaigrette. Warm crusty bread or dinner rolls are great for sopping up the garlicky lemon oil left in the baking dish. For a more Easter-focused spread, pair it with scalloped potatoes, glazed carrots, and a fresh fruit salad for dessert.

Servings: 4

4 solid frozen tilapia fillets (about 4–6 ounces each)

Preheat your oven to 400°F (200°C). Grab an oven-safe glass casserole dish large enough to hold the tilapia fillets in a single layer.

Place the solid frozen tilapia fillets directly into the glass casserole dish. They should still be hard and icy; no need to thaw. Arrange them so they’re not overlapping too much.

Drizzle the olive oil evenly over the frozen tilapia fillets, making sure each fillet gets a light coating.

In a small bowl, stir together the garlic powder, dried Italian seasoning, and salt. Sprinkle this seasoning mix evenly over the tops of the frozen fillets so each one has a good dusting.

If using the lemon, tuck a few thin slices around and on top of the fillets for extra springtime flavor and a pretty finish. You can also squeeze one or two slices lightly over the fish for a bit more brightness.

Cover the glass dish tightly with foil. Bake the covered frozen fillets in the preheated oven for 20 minutes to let them start cooking and release some juices.

After 20 minutes, carefully remove the foil (watch for steam). Spoon some of the garlicky, herby oil and juices from the bottom of the dish over the tops of the fillets.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the tilapia flakes easily with a fork and is opaque all the way through. Thicker fillets may need a few extra minutes.

Once done, taste a little of the pan juices and add a pinch more salt if needed. Let the fish rest for 3–5 minutes, then serve the fillets with the lemony, garlicky juices spooned over the top.

If you want to keep the 5-ingredient spirit but change the flavor, swap the dried Italian seasoning for dried dill, parsley, or a lemon-pepper blend for a slightly different spring vibe. You can also add a light sprinkle of black pepper or paprika before baking for a bit of color and warmth. For extra richness, replace 1 tablespoon of the olive oil with 1 tablespoon of melted butter drizzled over the top. If you’re cooking for kids or picky eaters, skip the lemon slices and just use the basic seasoning—they’ll still love the mild, flaky fish. To make it a full one-pan meal, scatter thinly sliced carrots or halved cherry tomatoes around the frozen fillets before baking; they’ll soften in the lemony juices and pick up the same garlicky flavor. Leftovers reheat well in the microwave at 50% power so the fish stays tender, or you can flake the cold tilapia into a spring salad with mixed greens and a simple vinaigrette for lunch the next day.