Baked Tilapia Lemon Garlic

There's something about the smell of butter hitting a hot pan that makes me pause whatever I'm doing, and one weeknight when I was scrambling to get dinner on the table, I tossed tilapia fillets into a baking dish with nothing but melted butter, fresh garlic, and lemon. The fish emerged tender and flaking, the sauce pooling around it like liquid gold, and I realized I'd stumbled onto something that tastes elegant but asks almost nothing of you. It's become my go-to when I want to feel like I'm cooking something special without the stress.

I made this for my sister on a Sunday afternoon when she'd mentioned being bored with her usual meals, and watching her face light up at first bite reminded me that the simplest dishes sometimes hit hardest. She asked for the recipe immediately, and now whenever I see her, she tells me she's made it again. That's when I knew it wasn't just easy—it was genuinely delicious.

Ingredients

• Tilapia fillets (4 pieces, 140–170 g each): Fresh or thawed, they're mild and forgiving, and they cook so quickly that you won't have time to overthink it.
• Unsalted butter (4 tablespoons, melted): The foundation of the sauce; unsalted lets you control the salt and lets the lemon and garlic shine.
• Garlic (3 cloves, minced): Don't skip mincing it fine—bigger chunks won't melt into the butter the way they should.
• Fresh lemon juice (2 tablespoons): About half a lemon; fresh juice makes all the difference compared to the bottled version.
• Lemon zest (1 teaspoon): This is where the brightness lives—don't leave it out.
• Fresh parsley (1 tablespoon, chopped, plus more for garnish): It adds color and a gentle herbaceous note that keeps everything from feeling too rich.
• Paprika (½ teaspoon): A small touch that adds warmth and depth without making anything spicy.
• Salt and black pepper: Season generously; fish needs it.
• Lemon slices (for serving): These aren't just pretty—they're a reminder to squeeze them over everything at the end.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and get a baking dish ready—lightly greased or lined with parchment paper so cleanup is painless.

Dry the fish:

Pat those tilapia fillets dry with paper towels and lay them in a single layer in the dish. Moisture is the enemy of a good sear, even in the oven.

Season both sides:

Salt and pepper each fillet generously on both sides; don't be shy here.

Make the butter sauce:

In a small bowl, whisk together melted butter, minced garlic, lemon juice, zest, parsley, and paprika. The mixture should smell incredible—if it doesn't, you've got fresher ingredients to blame.

Pour and coat:

Pour that golden sauce evenly over the fillets, making sure each one gets a proper coating. This is where the magic happens.

Bake until opaque:

Slide the dish into the oven for 15–20 minutes; the fish is done when it flakes easily with a fork and has turned opaque throughout. Overcooked fish is dry fish, so keep an eye on it after the 15-minute mark.

Finish and serve:

Pull it from the oven, scatter extra parsley and lemon slices over top, and serve immediately while everything's still hot and the butter is glossy.

Save

The first time I served this to someone who didn't eat much fish, they cleaned their plate and asked if there was more. That's when it became clear that this recipe doesn't just taste good—it changes minds.

Why This Works

Tilapia is a fish that gets unfairly dismissed, but the truth is it's delicate and buttery when treated right, and the lemon garlic butter doesn't overpower it—it celebrates it. The acidity from the lemon cuts through the richness of the butter, and the garlic adds just enough savory depth to make everything feel intentional. It's a study in balance, really.

Variations and Swaps

Once you've made this once, you'll start seeing how flexible it is. Cod or haddock work beautifully in place of tilapia—anything mild and white will take this sauce and run with it. If dairy isn't your thing, olive oil swaps in seamlessly and honestly tastes wonderful, especially if you use a good quality one. Some nights I add a pinch of red pepper flakes to the butter for a gentle heat, or I'll stir in some capers for a briny edge.

Serving and Pairing

This fish doesn't need much beside it—I usually roast some asparagus or broccoli in the same oven while the fish bakes, or I'll serve it over jasmine rice to catch every drop of that butter sauce. A simple green salad with a light vinaigrette works too, or if you're hungry, crusty bread to soak up what's left on the plate.

• Steamed vegetables on the side keep the meal light and complete.
• A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs naturally with the lemon.
• Make extra sauce and spoon it generously—this is not a dish to hold back on.

Save

This is the kind of recipe that reminds you that simple food, made with attention and good ingredients, is all you really need. Make it once and it'll become a regular in your rotation.

Recipe FAQs

→ What type of fish works best in this dish?

Fresh or thawed tilapia fillets are ideal for their mild flavor and tender texture, but mild white fish like cod or haddock are good substitutes.

→ How can I add a spicy kick to this meal?

Include a pinch of red pepper flakes in the lemon garlic butter mixture before baking to introduce some heat.

→ Can I make this dish dairy-free?

Yes, substitute the melted butter with olive oil to keep it dairy-free while maintaining moisture and flavor.

→ What sides pair well with this preparation?

Steamed vegetables, rice, or a fresh salad complement this dish nicely, balancing the rich lemon garlic flavor.

→ How do I know when the fish is cooked?

The fillets are done when they flake easily with a fork and become opaque throughout, usually after 15-20 minutes baking.