Baked Tilapia Garlic Butter (Printable)
Tender tilapia fillets bathed in garlic butter, baked until flaky and flavorful.
# What You'll Need:
→ Fish
01 - 4 tilapia fillets (5.3 oz each)
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 2 tablespoons fresh parsley, chopped
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon paprika
→ Garnish (optional)
10 - Lemon wedges
11 - Additional chopped parsley
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough for the fillets in a single layer.
02 - Pat tilapia fillets dry with paper towels and place them evenly in the prepared dish.
03 - In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, parsley, salt, black pepper, and paprika. Stir until blended.
04 - Pour the garlic butter mixture evenly over the tilapia, ensuring each fillet is well coated.
05 - Bake for 15 to 18 minutes, until the fish flakes easily with a fork and is opaque throughout.
06 - Broil for 1 to 2 minutes to achieve a lightly golden top if desired.
07 - Garnish with lemon wedges and additional chopped parsley before serving.
# Expert Tips:
01 -
- Ready in thirty minutes flat, no stress, no scrambling at the last second.
- The fish comes out impossibly tender while the butter sauce tastes like you've been cooking for hours.
- Works for a casual Tuesday or when you want to feed four people something that feels special.
02 -
- Wet fish steams instead of cooking properly, so dry those fillets thoroughly before anything else happens.
- Don't skip the fresh lemon zest—it's the difference between tasting butter and lemon separately instead of as one bright, unified thing.
03 -
- Add a pinch of crushed red pepper flakes to the butter sauce if you want heat without changing the character of the dish.
- Use a meat thermometer if you're nervous—the thickest part should reach 63°C (145°F) and that's it, not a degree more.