Description
A simple, buttery weeknight fish that feels fancy but comes together in about 20 minutes. Oven-baked tilapia gets a glossy garlic-butter sauce brightened with lemon and parsley.
Ingredients
- 4 tilapia fillets (fresh or frozen, thawed, about 4–6 oz each)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon paprika (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Pat the tilapia dry with paper towels.
- Drizzle both sides of each fillet with olive oil and season with salt and pepper.
- Arrange fillets in a single layer on the prepared sheet.
- In a small saucepan over medium heat, melt the butter and add minced garlic. Sauté for 1–2 minutes until fragrant but do not let it brown.
- Stir in lemon juice, lemon zest, parsley, paprika, and Parmesan, and simmer for 30–60 seconds.
- Pour the sauce evenly over the fillets.
- Bake for 12–15 minutes, or until the fish flakes easily and is opaque throughout. Ensure internal temperature reaches 145°F (63°C).
- Garnish with extra parsley and a squeeze of fresh lemon juice before serving.
Notes
Cool leftovers to room temperature and store in an airtight container for up to 3–4 days. For freezing, wrap individual fillets tightly and freeze for up to 2–3 months.