Baked Tilapia Lemon Garlic

My neighbor knocked on my door one Tuesday evening with a tired smile, asking if I knew how to make something light for dinner. She'd just come back from the gym and wanted real food, not takeout. I pulled out tilapia from my freezer and within minutes, that butter was melting in a pan with garlic, and suddenly her kitchen smelled like a restaurant. She stayed to watch, and by the time the fish came out of the oven, golden and flaking, she was already planning to make it herself all week.

I'll never forget my daughter's expression when she tried this for the first time. She'd been hesitant about fish, but one bite of that buttery, zesty tilapia and she asked for seconds. Now it's her default request when she wants to help me cook something she can actually eat and enjoy.

Ingredients

• Tilapia fillets (4, about 140–170 g each): Fresh or thawed works equally well; the key is patting them dry so they cook evenly and brown slightly at the edges.
• Unsalted butter (4 tablespoons, melted): This is your flavor foundation, so use real butter, not a substitute, unless you're making it dairy-free.
• Fresh garlic (3 cloves, minced): Mince it small so it infuses the butter rather than burning; pre-minced garlic works in a pinch but fresh tastes noticeably better.
• Fresh lemon juice (2 tablespoons from about ½ lemon): Bottled lemon juice is acceptable, but fresh juice adds brightness that makes the entire dish sing.
• Lemon zest (1 teaspoon): This tiny amount of zest is what makes people ask what your secret is; don't skip it.
• Fresh parsley (1 tablespoon chopped, plus more for garnish): A handful of fresh herbs lifts the whole dish and makes it feel intentional.
• Paprika (½ teaspoon): Just enough to add color and a whisper of warmth without overpowering the delicate fish.
• Salt and freshly ground black pepper: Season generously on both sides of the fish; this step is where the real flavor happens.
• Lemon slices and extra parsley (for garnish): These finishing touches transform a simple dish into something you'd be proud to serve.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and lightly grease a baking dish or line it with parchment paper. A hot oven is essential so the fish cooks through without drying out.

Prepare your tilapia:

Pat each fillet dry with paper towels and lay them in a single layer in your baking dish. Moisture is the enemy of a good sear, so don't skip this step.

Season with intention:

Sprinkle both sides of the fillets generously with salt and freshly ground black pepper. This is where the flavor starts, so be bold.

Make your butter sauce:

In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, chopped parsley, and paprika. Taste it; it should be bright, garlicky, and smell like something you want to eat.

Coat the fish:

Pour the butter mixture evenly over each tilapia fillet, making sure every piece is well coated. Use a spoon or pastry brush if you want to be precise.

Bake until opaque:

Bake for 15–20 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and looks opaque throughout, not translucent.

Finish and serve:

Remove from the oven, scatter fresh parsley and lemon slices over top, and serve immediately while the butter is still warm and the fish is at its best.

Save

There's something about watching a plain fillet transform into something elegant under that golden butter sauce that never gets old. It reminded me that good food doesn't require hours or a long list of ingredients; sometimes it just needs attention and a few fresh flavors.

Why This Fish Works

Tilapia is mild, forgiving, and cooks quickly, making it perfect if you're new to cooking fish or just want something reliable on a Tuesday. It takes on flavor beautifully without competing with the lemon garlic butter, and because it's an affordable protein, you can make this again next week without guilt. Other mild white fish like cod or haddock work just as well if you want to swap things around.

Flavor Variations That Work

A pinch of red pepper flakes stirred into the butter gives it a gentle kick, transforming the dish from delicate to slightly spicy. I've also added a teaspoon of Dijon mustard to the butter mixture, which adds depth without making it taste like mustard. If you want to go Mediterranean, try fresh dill or tarragon instead of parsley, and it becomes something entirely different while using the exact same technique.

What to Serve Alongside

Steamed broccoli or green beans soak up the extra butter on your plate, making every side taste better. A simple rice pilaf or roasted potatoes turn this into a complete meal that feels intentional. For a lighter option, a fresh green salad with a simple vinaigrette balances the richness of the butter perfectly without making you feel heavy afterward.

• The butter sauce is too good not to capture, so serve with something that can soak it up—bread, rice, or vegetables you don't mind getting a little messy with.
• Leftover tilapia stays fresh in the fridge for two days and actually tastes good cold as a salad topping.
• Prep your garlic and lemon zest ahead of time, and the whole cooking process becomes almost meditative.

Save

This recipe became a favorite because it proves that simple ingredients and a few minutes of attention can create something that tastes like you tried harder than you actually did. Make it once, and you'll find yourself coming back to it again and again.

Recipe FAQs

→ What is the best baking temperature for tilapia?

Preheat your oven to 200°C (400°F) for even cooking and a tender, flaky texture.

→ How can I add a spicy kick to this dish?

Incorporate a pinch of red pepper flakes into the lemon garlic butter mixture before baking.

→ Can other fish be used instead of tilapia?

Yes, mild white fish like cod or haddock can be substituted with similar results.

→ How do I make this dish dairy-free?

Replace the butter with olive oil in the sauce to accommodate dairy-free preferences.

→ What sides complement baked tilapia well?

Steamed vegetables, rice, or a fresh salad provide balanced and fresh accompaniments.