Baked Tilapia Lemon Butter (Printable Version)

Tender tilapia fillets baked and finished with velvety lemon butter sauce for an easy main dish.

# What You Need:

→ Fish

01 - 4 tilapia fillets (about 5 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Lemon Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped

→ Garnish (optional)

10 - Lemon wedges
11 - Fresh parsley leaves

# Directions:

01 - Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the tilapia fillets dry with paper towels. Brush both sides with olive oil, then season with salt and black pepper.
03 - Arrange the fillets in the prepared baking dish.
04 - In a small bowl, whisk together melted butter, lemon juice, lemon zest, and minced garlic. Drizzle the lemon butter sauce evenly over the fillets.
05 - Bake for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from the oven and sprinkle with chopped parsley. Serve immediately with lemon wedges, if desired.

# Expert Tips:

01 -
  • The lemon butter sauce creates an incredibly velvety finish that makes every bite feel luxurious despite the short prep time
  • Tilapias mild nature lets the bright citrus and aromatic garlic shine without overwhelming picky eaters at your table
  • Everything comes together in under 30 minutes, making it perfect for those exhausting weeknights when takeout feels tempting
02 -
  • Overcooking happens faster than you expect, so start checking at the 12 minute mark since carryover heat finishes the cooking
  • Patting the fish completely dry is crucial because any excess moisture prevents that golden color and makes the texture soggy
  • Room temperature butter incorporates more smoothly into your sauce, so pull it out while you prep everything else
03 -
  • Zest your lemon before squeezing it, its much easier to handle the whole fruit than trying to zest a juiced half
  • Let the fish rest for 2 to 3 minutes after baking so the juices redistribute and the flesh firms up slightly for serving

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