Save This dish features tender tilapia fillets baked to perfection and topped with a vibrant lemon butter sauce made from fresh lemon juice, zest, garlic, and melted butter. The fish is seasoned simply with salt and pepper, then baked until flaky, garnished with lemon slices and parsley to enhance freshness. The recipe is easy and quick, perfect for weeknight dinners, and pairs wonderfully with steamed vegetables or rice. Adaptable for dairy-free diets by substituting butter with olive oil.
The thing about weeknight cooking is you need something that comes together without thinking, but still feels special enough to break up the routine. I started making this lemon butter tilapia during a particularly chaotic month when takeout had become too frequent and my creativity had flatlined. The first time I pulled that golden, buttery fish from the oven, I remember actually feeling proud of dinner again, which sounds silly but matters more than we admit.
My sister was over that evening, skeptical about tilapia since shed had too many dry, disappointing versions. When she took her first bite and went silent for a full ten seconds, I knew this recipe was staying in the rotation forever. Now whenever I see those beautiful fillets at the store, I grab them without even thinking about what else were having that week.
Ingredients
- Tilapia fillets: I use four 150 gram portions because they cook evenly and everyone gets the same sized piece without any squabbling
- Salt and pepper: Dont skip drying the fish first, this simple prep step is what keeps the seasoning from washing off
- Unsalted butter: Melted makes it easier to pour evenly over every inch of the fish
- Fresh lemon juice: One lemon usually gives you exactly two tablespoons of juice if you roll it on the counter first
- Lemon zest: This little addition packs all the bright flavor without adding more acidity
- Garlic: Freshly minced gives you those tiny pockets of savory flavor throughout the sauce
- Fresh parsley: I chop more than I think I need because the green on top makes everything look finished
- Lemon slices: Thin is key here, thick slices take longer to cook and can overpower the delicate fish
Instructions
- Get your oven ready:
- Preheat to 400°F and grease a baking dish that will hold all four fillets in a single layer without crowding
- Prep the fish:
- Pat each fillet completely dry with paper towels, then season both sides generously with salt and pepper before placing in the dish
- Make the magic sauce:
- Whisk together the melted butter, lemon juice, lemon zest, and minced garlic until everything is fully combined
- Add the sauce:
- Pour that beautiful lemon butter mixture evenly over all the fillets, making sure each one gets covered
- Top with lemon:
- Place a thin lemon slice on each fillet, which helps steam the fish gently while adding extra citrus flavor
- Bake it:
- Cook for 15 to 18 minutes until the fish is completely opaque and flakes apart easily when you test it with a fork
- Finish it:
- Sprinkle with fresh parsley right before serving so it stays bright and pretty on top
Save Last summer we had friends over for an impromptu dinner and I panicked, throwing this together last minute. They kept asking what restaurant wed ordered from, which might have been the best compliment Ive ever received in my own kitchen.
Making It Your Own
Ive started adding a pinch of red pepper flakes when I want a little warmth that cuts through the butter. Sometimes during winter I throw in capers because something about those salty little bursts makes everything feel more substantial.
What To Serve With It
Rice soaks up that gorgeous lemon butter sauce like nothing else. Steamed broccoli or roasted asparagus feels right without making the whole meal too heavy. A simple green salad with vinaigrette keeps everything bright and fresh.
Fish Swaps
Cod works beautifully if you want something slightly flakier. Sole is more delicate but cooks faster so keep an eye on it. Haddock holds up well and feels a bit more substantial for heartier appetites.
- Dairy free friends can use olive oil instead of butter
- Thicker fillets might need an extra minute or two
- Always check that your fish smells fresh before cooking
Save Sometimes the simplest recipes end up being the ones we come back to again and again, and this lemon butter tilapia has earned its permanent spot in my weeknight rotation for good reason.
Recipe Questions & Answers
- → What type of fish can I use instead of tilapia?
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Cod, sole, or haddock are great substitutes offering similar texture and mild flavor.
- → How do I know when the tilapia is fully cooked?
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The fish is done when it turns opaque and flakes easily with a fork.
- → Can I make this dish dairy-free?
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Yes, replace butter with olive oil to keep it dairy-free without sacrificing flavor.
- → What sides complement this tilapia dish?
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Steamed vegetables, rice, or a fresh green salad pair well with the bright lemon butter flavors.
- → How can I add a spicy kick to the lemon butter sauce?
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Add a pinch of crushed red pepper flakes to the sauce before baking for a mild heat.
