Baked Tilapia Lemon Butter

I was standing at the fish counter, staring at tilapia fillets under glass, when the woman beside me said she baked hers with lemon and butter in twenty minutes flat. That offhand comment turned into this recipe. Sometimes the best kitchen advice comes from strangers who just know what works.

The first time I made this for my family, my daughter asked if we could have fish night every week. She never asks for anything twice. I realized then that simple food, done right, beats elaborate recipes every single time.

Ingredients

• Tilapia fillets: Look for fillets that are firm and smell like the ocean, not fishy. Pat them completely dry or the sauce will slide right off.
• Unsalted butter: Melted butter carries the lemon and garlic into every bite. I always use unsalted so I can control the seasoning myself.
• Fresh lemon juice and zest: Bottled juice tastes flat. Fresh lemon adds a zing that wakes up the whole dish, and the zest gives you tiny bursts of citrus oil.
• Garlic cloves: Minced fine so it melts into the sauce. I learned not to skip this after making a bland batch once.
• Fresh parsley: Adds a pop of green and a hint of earthiness that balances the butter richness.
• Paprika: Just a touch for warmth and a whisper of color on top of the fillets.
• Salt and black pepper: Simple seasoning that lets the lemon and fish shine without competing.
• Lemon slices: For garnish, but also for squeezing over the fish right before you eat it.

Instructions

Prep the oven and dish:

Preheat to 200°C (400°F) and grease your baking dish lightly with butter or oil. Make sure the dish is big enough so the fillets sit flat without overlapping.

Dry and arrange the fish:

Use paper towels to pat each fillet completely dry, then lay them in the dish in a single layer. Wet fish steams instead of bakes, and you lose that tender texture.

Mix the lemon butter sauce:

In a small bowl, whisk together melted butter, lemon juice, zest, garlic, parsley, paprika, salt, and pepper until smooth. The smell alone will make you hungry.

Coat the fillets:

Pour the sauce evenly over each piece of fish, using a spoon to make sure every fillet gets covered. Don't be shy with it.

Bake until flaky:

Slide the dish into the oven and bake for 15 to 20 minutes. The fish is done when it flakes easily with a fork and looks opaque all the way through.

Garnish and serve:

Top with lemon slices and a sprinkle of fresh parsley if you have it. Serve right away while it's still steaming.

Save

One evening I served this with roasted asparagus and wild rice, and my husband looked up from his plate and said it tasted like something we'd order on vacation. That's when I knew this recipe had earned its place in our regular rotation.

Variations You Can Try

Swap tilapia for cod, haddock, or even mahi-mahi if that's what looks good at the market. The sauce works beautifully on any mild white fish. I've also stirred in a pinch of red pepper flakes when I wanted a little heat, and it didn't disappoint.

What to Serve Alongside

This pairs perfectly with steamed broccoli, garlic green beans, or a crisp arugula salad with a light vinaigrette. For something heartier, serve it over jasmine rice or with roasted baby potatoes. A chilled Sauvignon Blanc or Pinot Grigio makes it feel like a real occasion.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days. Reheat gently in a low oven or microwave, but know that fish is always best fresh. I like to flake any extra fillet into a grain bowl the next day with greens and a squeeze of lemon.

• Let the fish cool completely before storing to avoid condensation that makes it soggy.
• Reheat at a low temperature so the fish doesn't dry out or turn tough.
• If you're meal prepping, hold off on the garnish until you're ready to serve.

Save

This recipe taught me that good food doesn't need to be complicated. It just needs to be made with care and served with love.

Recipe Questions & Answers

→ What temperature is best for baking tilapia?

Baking tilapia at 200°C (400°F) ensures the fish cooks evenly and flakes easily without drying out.

→ Can I use other fish instead of tilapia?

Yes, cod or haddock are excellent substitutes that work well with the lemon butter sauce.

→ How do I prevent the fish from sticking to the baking dish?

Lightly greasing the baking dish or lining it with parchment paper helps keep the fillets from sticking.

→ What sides complement this lemon butter fish?

Steamed vegetables, rice, or a crisp green salad pair perfectly, balancing the bright citrus flavors.

→ Can I prepare the lemon butter sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and pour over the fish just before baking for convenience.