Baked Tilapia Garlic Butter (Printable)
Tender tilapia fillets baked with a rich garlic butter sauce and fresh herbs for a quick dinner.
# Ingredient List:
→ Fish
01 - 4 tilapia fillets (about 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
# Directions:
01 - Preheat oven to 400°F and lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the tilapia fillets dry with paper towels and arrange them evenly in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, black pepper, and paprika until well combined.
04 - Pour the garlic butter mixture uniformly over the fillets, ensuring each piece is thoroughly coated.
05 - Bake in the preheated oven for 15 to 18 minutes or until the fish flakes easily with a fork and is opaque throughout.
06 - For a lightly golden top, broil the fillets for an additional 1 to 2 minutes if desired.
07 - Garnish with lemon wedges and extra parsley before serving.
# Expert Tips:
01 -
- It tastes expensive but costs less than two coffees and uses ingredients you probably already have.
- The garlic butter does all the work while you sit down and answer emails or fold one load of laundry.
- It reheats beautifully, so leftovers actually feel like a gift to your future self.
02 -
- Always pat the fillets completely dry before adding the butter sauce, or the moisture will create a watery puddle instead of a glossy glaze.
- Check the fish a minute or two early, because tilapia goes from perfectly tender to dry and stringy faster than you think.
03 -
- Use a meat thermometer if you're nervous about doneness, the fish is ready when it hits 63°C (145°F) internally.
- Save any leftover garlic butter in the baking dish and toss it with pasta the next day, it's liquid gold.