Food 2025-05-09 14:42:48

Baked Lemon Garlic Butter Tilapia

You get tender, flaky fish and a fragrant garlic butter sauce.

Serves 3 to 4

Prep 10 minutes to 15 minutes

Cook 20 minutes

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Since my daughter’s pescatarian, dinners often feature fish fillets simply seared on the stovetop. But there are times I crave fish with a punch of flavor (like honey garlic salmon), but just don’t want to deal with the mess of splattering oil. My trick for cooking fish for dinner with very little fuss? Use the oven instead.

This baked lemon garlic butter tilapia (is there anything garlic butter can’t make better?) has become a recent favorite. I place mildly flavored tilapia in a baking dish and spoon a mixture of melted butter, dried herbs, lemon juice, and lots of garlic on top. In just about 20 minutes, the fish bakes up perfectly and comes with a bonus tasty sauce. It’s an easy, inexpensive fish dinner that’s a winner on any night.

Why You’ll Love It

The oven does all the hard work. There’s no searing or splattering from cooking on the stovetop here. Just let the oven cook the tilapia, where its juices will mingle with the butter, garlic, and seasonings to turn into a delicious sauce.
Perfect for busy nights. Prep takes just about ten minutes, and the fish cooks in about twenty. That leaves you enough time to set the table and make an easy side dish.

Key Ingredients in Baked Lemon Garlic Butter Tilapia

Tilapia: This is a mild, inexpensive white fish that can often be found frozen. The fillets can vary wildly in size, so purchase by weight (1 1/2 pounds), and thaw before using if frozen.
Butter: Half a stick of melted unsalted butter makes up the base of the sauce.
Lemon: You’ll need 1 lemon — half for the juice in the sauce, and half for wedges for serving.
Garlic: The mild fish needs a bump of flavor from lots of garlic! You’ll need 4 minced cloves.

How to Make Baked Lemon Garlic Butter Tilapia

Make the sauce. Stir melted butter, lemon juice, garlic, dried thyme, and paprika together.
Assemble in the baking dish. Pat the tilapia fillets dry and season with kosher salt. Place in a baking dish and spoon the sauce over the fillets.
Bake. Bake until the tilapia is just cooked through and opaque, about 20 minutes. Serve with lemon wedges.

Helpful Swaps

Mild white fish such as catfish, red snapper, or black cod can be used in place of the tilapia. Choose a fish where the fillets aren’t too thick (halibut isn’t great here) so the sauce can really soak into the flesh.
For a bit of smoky flavor, smoked paprika can be used in place of regular paprika.
Dried oregano can be used in place of dried thyme.

Prep time 10 minutes to 15 minutes

Cook time 20 minutes

Serves 3 to 4

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)
4 cloves garlic, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper or red pepper flakes
1 1/2 pounds tilapia fillets (3 to 4)
1 1/2 teaspoons kosher salt
1 tablespoon coarsely chopped fresh parsley leaves (from 5 sprigs)
Lemon wedges, for serving

Instructions

Heat the oven to 425ºF. Stir 4 tablespoons melted unsalted butter, 1 tablespoon lemon juice, 4 finely chopped garlic cloves, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper together in a small bowl.
Pat 1 1/2 pounds tilapia fillets dry with paper towels, then season all over with 1 1/2 teaspoons kosher salt. Place in an even layer in a 9x13-inch baking dish, they can overlap slightly if needed. Spoon the butter mixture evenly over the tilapia.
Bake until the tilapia is just cooked through, opaque, and flakes easily, 18 to 20 minutes. Garnish with 1 tablespoon coarsely chopped fresh parsley leaves. Serve the tilapia with the sauce in the baking dish and lemon wedges.