Baked Tilapia Lemon Garlic (Printable)

Tender tilapia fillets baked in a zesty lemon garlic butter sauce with fresh herbs and spices.

# What You'll Need:

→ Fish

01 - 4 tilapia fillets (5–6 oz each), fresh or thawed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Lemon Garlic Butter

04 - 4 tablespoons unsalted butter, melted
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh lemon juice (about ½ lemon)
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh parsley, chopped
09 - ½ teaspoon paprika

→ Garnish

10 - Lemon slices, for serving
11 - Additional chopped parsley

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish or line it with parchment paper.
02 - Pat the fillets dry with paper towels and place them in a single layer in the baking dish.
03 - Season both sides of each fillet with salt and freshly ground black pepper.
04 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, and paprika until combined.
05 - Pour the lemon garlic butter evenly over the fillets, ensuring each piece is well coated.
06 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and is opaque throughout.
07 - Remove from oven, garnish with additional parsley and lemon slices, and serve immediately.

# Expert Advice:

01 -
  • The lemon garlic butter does all the heavy lifting, transforming plain fish into something restaurant-quality without breaking a sweat.
  • Dinner hits the table in 30 minutes flat, making it a lifesaver on nights when you're hungry and impatient.
  • It's naturally healthy, gluten-free, and feels fancy enough to serve guests but easy enough for a solo weeknight meal.
02 -
  • Overcooked fish turns rubbery and sad; start checking at 15 minutes and pull it out the moment it flakes easily rather than waiting the full 20.
  • The lemon zest genuinely matters—it's what separates this from tasting generic, so grate it fresh over the fillet while the fish is still warm.
03 -
  • Let your tilapia sit at room temperature for 5 minutes before baking; cold fish straight from the fridge takes longer to cook through evenly.
  • If you're making this dairy-free, use good olive oil instead of butter—it's not the same, but it's genuinely delicious in a different way.

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