Garlic butter, bright lemon, and flaky tilapia come together in a fast, forgiving oven-baked dish that’s perfect for busy weeknights or a simple weekend supper. This recipe produces tender, flaky fillets bathed in a garlicky-butter sauce with a hint of lemon and parsley — elegant enough for guests but easy enough for a last-minute meal. If you enjoy the same rich flavors with a meatier fish, try this buttery counterpart: garlic butter salmon recipe for another family favorite.
Why you’ll love this dish
This Garlic Butter Baked Tilapia is fast, budget-friendly, and hard to mess up. You’ll get restaurant-style flavor with minimal hands-on time, so it’s ideal for weeknights, light lunches, or when you want a healthy option that still feels special.
“We made this on a Tuesday and everyone asked for seconds — simple, quick, and delicious.” — a reader review
Key reasons to try it:
- Ready in about 20–25 minutes from start to finish.
- Uses pantry staples (butter, garlic, lemon, parsley).
- Gentle flavors that are kid-friendly but easy to tweak for spice lovers.
- Works with fresh or thawed frozen tilapia.
Step-by-step overview
You’ll preheat the oven, season the fillets, make a quick garlic-butter sauce on the stovetop, pour it over the fish, and bake until the fillets flake easily. The sauce comes together in under five minutes; baking time depends on the fillet thickness (typically 12–15 minutes). Finish with extra lemon and parsley for brightness.
What you’ll need
- 4 tilapia fillets (fresh or frozen, thawed), about 4–6 oz each
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- ½ teaspoon paprika (optional, for color and mild warmth)
- 1 tablespoon grated Parmesan cheese (optional, for a savory crust)
Substitution notes: Swap olive oil for avocado oil. Use dairy-free butter or olive oil if dairy-free. Parmesan is optional but adds a savory finish.
How to prepare it
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Pat the fillets dry with paper towels — this helps the oil and seasonings stick and prevents steaming.
- Drizzle both sides of each fillet with olive oil and season with salt and pepper. Arrange them spaced evenly on the prepared baking sheet.
- In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté 1–2 minutes until just fragrant; don’t let it brown.
- Stir in lemon juice, lemon zest, chopped parsley, paprika (if using), and Parmesan (if using). Simmer 30–60 seconds to marry flavors.
- Pour the warm garlic-butter sauce evenly over the fillets.
- Bake for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque throughout. Thicker fillets may need up to 18 minutes. For a lightly crisp top, broil 1–2 minutes at the end — watch carefully.
- Remove from oven and garnish with extra parsley and a squeeze of fresh lemon juice before serving.
Pro tip: the USDA recommends fish be cooked to an internal temperature of 145°F (63°C), but many chefs pull fish slightly earlier for juicier texture if using immediate consumption judgment.
Step-by-step instructions
Follow these directions in order:
- Prepare and season the fish, then arrange on the sheet pan.
- Make the sauce on the stovetop and spoon it over the fillets.
- Bake until flaky and opaque; finish with lemon and herbs.
Short, clear actions keep the process moving and prevent overcooking.
Best ways to enjoy it
Serve tilapia with simple starches and bright vegetables to complement the buttery sauce. Classic pairings:
- Steamed or roasted asparagus, green beans, or a crisp salad.
- Rice pilaf, herbed couscous, or garlic mashed potatoes.
- Light pasta tossed with olive oil, lemon, and parsley for a heartier plate.
For a sweet finish, pair this meal with an easy, old-fashioned dessert like the butterscotch randy recipe to keep the meal nostalgic and comforting.
Storage and reheating tips
- Refrigeration: Store leftover cooked tilapia in an airtight container for up to 2 days.
- Freezing: Fully cooked fish can be frozen up to 2–3 months; wrap tightly to avoid freezer burn. Raw tilapia freezes well for up to 3 months; thaw in the refrigerator overnight.
- Reheating: Reheat gently in a 275–300°F oven covered with foil for 8–10 minutes, or in a skillet over low heat with a splash of water or broth to prevent drying. Avoid microwaving at high power — it can make fish rubbery.
- Food safety: Discard any perishable seafood left out more than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Dry the fish thoroughly before oiling — moisture prevents browning and promotes steaming.
- Use room-temperature butter so it melts quickly and emulsifies with the lemon for a glossy sauce.
- Don’t overcook: check doneness at the thickest part with a fork; it should flake but remain moist.
- If using frozen fillets, fully thaw in the refrigerator and pat dry before cooking to avoid sogginess.
- For a brighter finish, add a pinch of flaky sea salt just before serving.
Creative twists
- Mediterranean: Add chopped capers, Kalamata olives, and a sprinkle of oregano.
- Spicy: Stir in 1/4–1/2 teaspoon red pepper flakes or a dash of cayenne to the butter.
- Crunch-topped: Mix panko, Parmesan, and melted butter; sprinkle over fillets and broil for 1–2 minutes.
- Herb-forward: Swap parsley for dill or basil for a different herbal profile.
- Low-fat: Replace butter with a tablespoon of olive oil and a touch more lemon for flavor without the richness.
Common questions
Q: Can I use frozen tilapia?
A: Yes. Thaw overnight in the refrigerator and pat dry before cooking. If cooking from partially frozen, expect longer bake time and check for doneness at the thickest part.
Q: How long does this take total?
A: About 20–25 minutes: 5–8 minutes prep, 12–15 minutes bake. Thicker fillets may add a few minutes.
Q: What if I don’t have fresh lemon?
A: Use 1–2 teaspoons bottled lemon juice and skip the zest, though fresh lemon gives a brighter flavor.
Q: Can I make the sauce ahead?
A: Yes — make the garlic-butter sauce up to a day ahead and refrigerate. Warm gently before pouring over fish; do not boil, which can separate the butter.
Q: Is tilapia healthy?
A: Tilapia is a lean, mild white fish low in calories and high in protein. It’s a good option for balanced meals when paired with vegetables and whole grains.
If you want more seafood weeknight ideas or dessert pairings, explore other recipes on the site for inspiration.
Garlic Butter Baked Tilapia
Ingredients
For the Tilapia
- 4 pieces tilapia fillets (fresh or frozen, thawed), about 4–6 oz each Use thawed fillets for best results.
- 2 tablespoons olive oil Can substitute with avocado oil.
- Salt to taste Salt
- Pepper to taste Pepper
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter Room temperature butter is recommended.
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice Fresh lemon is preferred.
- 1 teaspoon lemon zest Adds brightness to the dish.
- 1 tablespoon fresh parsley, chopped Plus extra for garnish.
- ½ teaspoon paprika (optional) For color and mild warmth.
- 1 tablespoon grated Parmesan cheese (optional) For a savory crust.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Pat the fillets dry with paper towels to help the oil and seasonings adhere.
- Drizzle both sides of each fillet with olive oil and season with salt and pepper. Arrange on the prepared baking sheet.
Making the Sauce
- In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Stir in lemon juice, lemon zest, chopped parsley, paprika (if using), and Parmesan (if using). Simmer for 30–60 seconds to marry flavors.
Baking
- Pour the warm garlic-butter sauce evenly over the fillets.
- Bake for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque.
- For a lightly crisp top, broil for 1–2 minutes, watching carefully.
- Remove from oven and garnish with extra parsley and a squeeze of fresh lemon juice before serving.