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Baked tilapia is a light, flaky white fish dish finished with a simple garlicky lemon butter sauce and fresh parsley. This 20-minute recipe delivers restaurant-quality flavor with minimal ingredients and effort.
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Preheat oven to 400F. Spray the bottom of a baking dish lightly with oil.
Melt butter on a low heat in a small skillet. Add the garlic and saute on low for about 1 minute. Remove from heat and add the lemon juice.
Place the fish in the baking dish and season with salt and pepper. Pour the lemon butter mixture over the fish.
Bake at 400F until cooked and flakes easily with a fork, about 12 to 15 minutes. Top with parsley.
Store cooled baked tilapia in an airtight container in the refrigerator for up to 2 days; reheat gently at 300°F for 8-10 minutes or serve cold.
Tilapia is done when the flesh is opaque and flakes easily with a fork, typically after 12-15 minutes at 400°F depending on fillet thickness.
Yes. Cod, halibut, flounder, or sole work well with the same cooking time and lemon butter sauce.
Prepare the tilapia and sauce components separately up to 4 hours ahead, then bake fresh. Leftover cooked tilapia keeps refrigerated for 2 days.
Yes, all ingredients are naturally gluten-free.
Use a garlic press, chef's knife, or the flat side of a knife blade. Crushed garlic releases more flavor into the butter sauce than minced.
