Baked Tilapia Garlic Butter

My neighbor brought a whole tilapia home from the farmer's market one Saturday morning, and I realized I'd been overthinking seafood dinner for years. Twenty minutes later, with nothing but butter, garlic, and lemon, that fish turned into something so clean and bright it felt like a small miracle. Now whenever I need proof that the best meals don't require fussing, I make this.

I made this for my sister during a visit, and she actually paused mid-bite and asked me what restaurant I'd ordered from. When I told her it was just tilapia and garlic butter, she laughed and said she'd been intimidated by cooking fish her whole life. Now she texts me pictures of her own versions.

Ingredients

• Tilapia fillets: Four pieces, about 150 grams each, should be roughly the same thickness so they cook evenly and finish at the same time.
• Unsalted butter: Melted and measured while still warm, it carries every drop of garlic and lemon straight into the fish.
• Garlic: Three cloves minced fine enough to distribute evenly but not so small they disappear completely.
• Fresh lemon juice: Two tablespoons squeezed from actual lemons, not the bottled kind which tastes flat and tired.
• Lemon zest: One teaspoon grated from the same lemon before you cut it, bright and essential to the whole thing.
• Fresh parsley: Two tablespoons chopped while still damp from rinsing so it stays vibrant and green.
• Salt: Half a teaspoon, adjusted by taste after mixing since butter already carries salt.
• Black pepper: A quarter teaspoon ground fresh if you have a grinder, it makes a difference.
• Paprika: A quarter teaspoon for a whisper of warmth and color.
• Lemon wedges and extra parsley: For finishing, because the dish deserves to look as good as it tastes.

Instructions

Heat your oven and prep the dish:

Set the oven to 200°C (400°F) and lightly grease your baking dish while it preheats, so everything's ready when you need it. Use a dish just large enough to hold the fillets in a single layer, nothing too big or the sauce spreads thin.

Dry the fish:

Pat each tilapia fillet completely dry with paper towels—moisture is the enemy of any good sear or bake. Arrange them in the prepared dish without crowding, leaving a small gap between each piece.

Build the garlic butter sauce:

Combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, pepper, and paprika in a small bowl. Stir until the garlic is evenly distributed and the whole mixture smells like something worth eating.

Pour the sauce over the fillets:

Spoon or pour the garlic butter mixture evenly across all four fillets, making sure each one gets coated. Tilt the dish slightly if needed so the sauce settles around the fish.

Bake until opaque:

Slide into the oven for 15 to 18 minutes, watching until the thickest part of the fish flakes easily with a fork and the flesh turns from translucent to milky white. You'll know it's done when it looks fully cooked through but still tender, not dry.

Optional broil for color:

If you want a lightly golden top, run it under the broiler for just 1 to 2 minutes, watching the whole time so nothing burns. Step back from the oven—it happens faster than you'd think.

Finish and serve:

Pull everything from the oven and scatter fresh lemon wedges and a bit more chopped parsley over the top. Serve immediately while the butter is still warm and the flavors are singing.

Save

My kid, who claims to hate fish, actually finished her plate and asked for more of the butter sauce to dip bread in. Sometimes it's not the ingredient that matters, it's the moment you finally get it right.

Why Fresh Lemons Make All the Difference

Bottled lemon juice tastes harsh and tired, but fresh lemon squeezed five minutes before cooking is alive and bright. The zest matters just as much—it holds all the oil and scent that the juice alone misses. I learned this the hard way after a batch where I grabbed pre-bottled everything and wondered why my beautiful fish tasted flat.

Choosing and Storing Your Tilapia

Buy tilapia the day you plan to cook it if you can, or keep it on ice in the coldest part of your fridge and use it within a day. The fillets should smell like the ocean or nothing at all—any ammonia smell means walk away. If you can't find tilapia, cod or haddock work beautifully with the same technique and timing.

What to Serve Alongside

This fish doesn't need much—it sings on its own, but a simple side lets it shine without competing. Steamed green beans or asparagus soaks up the extra butter, while rice or crusty bread gives you something to chase the sauce with. A light salad with fresh greens cuts through the richness and makes the whole plate feel balanced.

• Roasted broccoli with a squeeze of the same lemon brightens everything on the plate.
• Wild rice pilaf sits underneath and catches all the butter without overshadowing the fish.
• A simple arugula salad with olive oil and sea salt is the perfect crisp, peppery contrast.

Save

This recipe proves that you don't need complicated techniques or rare ingredients to feed people something memorable. Twenty minutes and you have dinner that feels like love.

Questions & Answers

→ What is the best way to bake tilapia for this dish?

Preheat the oven to 200°C (400°F) and bake the fillets uncovered for 15-18 minutes until the fish flakes easily with a fork and is opaque throughout.

→ Can I substitute tilapia with other fish?

Yes, firm white fish like cod or haddock can be used as an alternative, providing a similar texture and flavor profile.

→ How do I make the garlic butter sauce?

Mix melted unsalted butter with minced garlic, fresh lemon juice and zest, chopped parsley, salt, black pepper, and paprika to create a rich and flavorful sauce.

→ Is it necessary to broil the fish after baking?

Broiling for 1-2 minutes is optional but helps develop a lightly golden and slightly crispy top on the fish.

→ What side dishes work well with this fish preparation?

Steamed vegetables, rice, or a fresh salad complement the buttery, citrus-infused flavors nicely.