Baked lemon butter tilapia is the kind of fish dinner I make when I do not want to spend long in the kitchen. The fillets get a rub of salt and pepper, then bake under a lemon garlic butter with a few lemon slices on top until they flake.
I like mixing the lemon juice into the butter and garlic first. This helps the sauce coat the fish more evenly instead of collecting in one spot on the pan. No foil pouch, no flipping. If you want a more seasoned version, my garlic butter baked tilapia uses a paprika rub, while my oven baked blackened tilapia goes smoky and spicy with a dry rub.
What Is Baked Lemon Butter Tilapia?
Baked lemon butter tilapia is a simple white fish dish made with tilapia fillets, melted butter, garlic, fresh lemon juice, and lemon slices on top. The fish is mild, so the butter, garlic, and lemon come through clearly. I like this version because it is a light fish dinner with no breading, frying, or long marinade. It is close to my baked tilapia with a crispy Parmesan-garlic crust, but this one is lighter because there is no topping to prepare.
Ingredients
- Tilapia fillets – I reach for thin, even fillets. They cook fast and stay tender under the butter. No tilapia on hand? Cod or any thin white fish works in its place.
- Lemon – You use one lemon for both the juice and the slices. Two tablespoons of juice go into the butter, and the slices sit on top of the fish as it bakes. Slice it thin so the slices soften in the oven.
- Melted butter – Keeps the fish moist and helps the garlic stick to the fillets. I use unsalted so the salt on the fillets does not stack up.
- Garlic – Minced fine and stirred into the butter so it bakes in evenly instead of sitting on top and burning. The same lemon garlic butter is what I spoon over my garlic butter shrimp.
- Salt and black pepper – Seasoned on both sides so nothing tastes flat. Use less pepper if you want a milder taste.
- Fresh parsley – Add this after baking. It brightens how the fish looks and gives a little herb flavor without covering the lemon. Dried parsley works in a smaller amount if that is what you have.
How to Cook Baked Lemon Butter Tilapia
Season the Fillets
Patting the fish dry first helps the salt and pepper grip and keeps water from pooling in the pan.
- Preheat the oven to 400°F.
- Pat the tilapia fillets dry with paper towels.
- Rub both sides of each fillet with salt and ground black pepper.
Make the Lemon Garlic Butter
Mixing the lemon juice into the butter first lets the garlic mellow as it bakes instead of sitting raw on top of the fish.
- Combine 2 tablespoons of lemon juice, the melted butter, and the minced garlic in a small bowl.
- Stir until the garlic is evenly mixed in. If the butter starts to harden, warm the bowl for a few seconds.
Sauce and Top the Fish
- Lightly grease a baking tray or oven-safe pan, then arrange the fillets side by side with a little space between them.
- Spoon the lemon butter over each fillet, scraping the bowl for the last of the garlic.
- Lay about two lemon slices over each fillet.
Bake the Tilapia
Tilapia cooks fast. Check it near the end and skip the broiler, since the garlic on top can burn quickly.
- Bake for 11 to 13 minutes, until the fish turns opaque and flakes easily with a fork.
- Let the fish rest for 2 minutes out of the oven. It holds together better when you move it.
- Sprinkle the parsley on top, spoon any butter left in the pan over the fillets, and serve warm.
Tips
- Match your fillet sizes – Fillets of similar thickness finish baking at the same time.
- Season both sides – The bottom of each fillet sits in the butter, so unseasoned fish there tastes flat.
- Use fresh lemon, not bottled – Bottled juice turns bitter in the oven and you lose the brightness.
- Slice the lemon thin – Thin slices soften as they bake and release more citrus into the fish.
- Cut the fishy smell – Soak the fillets in cold milk for 10 to 15 minutes, then pat dry before seasoning. It takes the edge off tilapia that smells strong.
What to Serve with Baked Lemon Butter Tilapia
I like simple sides here, since the butter and lemon already give the fish plenty of flavor.
- egg fried rice – Soaks up the lemon garlic butter left in the pan.
- easy cucumber salad – Cool and crisp against the warm, buttery fish.
- couscous salad – The lemon and herbs go well with the butter sauce.
- bacon wrapped asparagus – A roasted green side with a little salt and crunch.
- Steamed white rice – A plain base when you just want something to carry the extra butter.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or a covered pan with a splash of water. I skip freezing this one, since baked tilapia turns soft and watery after thawing.
More Seafood Recipes
Here are a few more seafood recipes you can try after this.
- Baked Ginger Glazed Mahi-mahi – A sweet and savory baked fish with a ginger glaze.
- Oven Baked Salmon – Baked with quinoa, roasted pecans, and snap peas for a full plate.
- Sweet and Sour Fish – Fried white fish in a tangy sweet and sour sauce.
- Fish Ceviche – No cooking needed, just fresh fish cured in citrus.
Frequently Asked Questions
How long do you bake lemon butter tilapia?
Thin fillets take 11 to 13 minutes at 400°F. I start checking at the 11 minute mark so they do not dry out. The fish is done when it turns opaque and flakes easily with a fork.
Do you flip tilapia when baking?
No. The fillets are thin and cook through from one side, and flipping tends to break them apart. Leave them undisturbed until they flake.
Can I use frozen tilapia?
Yes, but thaw it first for the most even cooking. A quick way is to set the sealed fillets in cold water for about 30 minutes. If you bake straight from frozen, add several minutes and check the thickest part before pulling the pan.
What fish can I use instead of tilapia?
Basa is my first swap, since it is thin and mild like tilapia. Cod and haddock work too, but thicker pieces need a few more minutes in the oven.
Why did my baked tilapia turn out watery?
It usually means the fillets were not patted dry before seasoning. Drying them first pulls off surface moisture so it does not pool in the pan while the fish bakes.
Make this baked lemon butter tilapia soon, then tell me how it went and what you served with it.
Baked Lemon Butter Tilapia
Ingredients
- 3 pieces tilapia fillet
- 1 piece lemon, sliced crosswise
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- 1 teaspoon parsley, chopped
Instructions
- Preheat oven to 400F.
- Rub salt and ground black pepper all over the tilapia fillet. (see notes below)½ teaspoon ground black pepper, 1 ½ teaspoons salt, 3 pieces tilapia fillet
- Make the lemon butter mixture by combining 2 tablespoons of lemon juice, melted butter, and garlic. Stir.1 piece lemon, 3 tablespoons butter, 4 cloves garlic
- Grease a baking tray or pan. Arrange the tilapia fillet. Spoon the lemon butter mixture all over the tilapia fillet. Top with lemon slices.
- Put in the oven. Bake for 11 to 13 minutes.
- Remove from the oven and then sprinkle some chopped parsley on top. Enjoy!1 teaspoon parsley
Equipment
- 1 Baking tray or oven-safe pan Holds the fillets in a single layer.
- 1 Small bowl For mixing the lemon garlic butter.
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