Garlic Butter Baked Tilapia
This Garlic Butter Baked Tilapia is a fast, budget-friendly dish featuring tender fillets bathed in a garlicky-butter sauce, perfect for busy weeknights or simple weekend suppers.
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.
Notes
Store leftover cooked tilapia in an airtight container for up to 2 days. Fish can be frozen for 2–3 months.- Use caution when reheating to prevent drying out. Avoid high-power microwaving.