Garlic Butter Baked Tilapia - Flaky and Full of Flavour
Baked tilapia is one of my favourite quick dinners, and this garlic butter version is the one I make most often. The sauce is a simple mix of melted butter, fresh garlic, lemon juice, paprika, and parsley, but it turns mild white fish into something rich, flaky, and full of flavour in just 20 minutes. Everything goes into one pan, there's no flipping, no splattering, and no complicated technique. The garlic butter soaks right into the fish as it bakes, so every bite is savoury and tender all the way through.
Servings: 4 people
Ingredients
- ¼ cup unsalted melted butter
- 1 tablespoon chopped parsley
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 3 garlic cloves minced
- 2 tablespoon lemon juice
- 4 fillets of tilapia
- Salt and black pepper
Instructions
- Preheat oven to 425 degrees F. Grease an 9x13 baking pan with cooking spray*. In a small bowl, whisk together butter, parsley, onion powder, paprika, garlic and lemon juice. Set aside.
- Season tilapia with salt and pepper, to taste and place onto the prepared baking dish.
- Pour the butter mixture over the tilapia fillets.
- Place into oven and bake for about 10-12 minutes or until tilapia flakes easily with a fork. Serve immediately with rice, cauliflower rice, mashed potato, mashed cauliflower or roasted veggies.
Video
Notes
Leftovers — Transfer leftover baked tilapia to an airtight container and keep it in the refrigerator for 3-4 days.
Freezer — You can freeze it by placing completely cooled tilapia in an airtight freezer-friendly container. Keep in the freezer for up to 4 months. Thaw in the fridge overnight before reheating.
Reheating — Reheat leftovers in the microwave with a splash of water or on the stovetop with olive oil until heated through.
Nutrition
Serving: 1/4 | Calories: 193kcal | Carbohydrates: 2g | Protein: 18g | Fat: 14g | Cholesterol: 72mg | Sodium: 194mg | Potassium: 32mg