Why You’ll Love Garlic Butter Oven Baked Tilapia Recipe

It’s super quick: prep in about 5 minutes, bake in 10‑12 minutes for a total of around 20 minutes.
Minimal ingredients and fuss: no heavy breading, no complicated steps — just seasoning and baking.
Flavorful: the combination of garlic, butter, lemon, paprika and herbs brings brightness and savory richness.
Healthy and light: tilapia is a lean protein, and the styling here keeps things clean and simple.
Versatile: pairs with many side dishes (vegetables, potatoes, salad) and works for weeknight dinners or a slightly elevated meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tilapia fillets
Salt and freshly ground black pepper, to taste
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
4 tablespoons melted butter
4 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest
Lemon slices, for garnish
Red pepper flakes, for garnish
Chopped fresh parsley, for garnish

Directions

Preheat your oven to 400 °F (about 200 °C).
Season the tilapia fillets with salt, pepper, paprika, thyme and oregano, and place them in a 9 × 13 inch baking dish (or similar size).
In a mixing bowl whisk together the melted butter, garlic, lemon juice and lemon zest. Pour this mixture over the seasoned tilapia fillets.
Bake the fillets for 10 to 12 minutes (check at around 10 minutes), or until the fish flakes easily with a fork and is fork‑tender.
Remove from the oven, garnish with lemon slices, red pepper flakes and chopped parsley, and serve immediately.

Servings and timing

Servings: 4 fillets (serves about 4 people)
Prep time: ~5 minutes
Cook time: ~10‑12 minutes
Total time: ~20 minutes

Variations

Swap the tilapia for another white fish like cod, haddock or sea bass if preferred.
Add a splash of white wine or a few capers to the butter‑garlic mixture for a slightly richer flavor.
Include chopped fresh herbs like dill or basil for extra freshness.
For a spicier version, increase the red pepper flakes or add a pinch of cayenne.
For a crusted version, you could sprinkle panko breadcrumbs or Parmesan on top before baking — though this moves away from the super‑simple version.

Storage/Reheating

Refrigerate: Allow the fillets to cool then store in an airtight container in the fridge for up to 3 days.
Freeze: Place the cooked fillets in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags or containers and freeze for up to about 3 weeks.
Reheat: If frozen, thaw first. Preheat oven to about 350 °F (175 °C), place the fillets in a baking dish, cover with foil, and heat for about 8‑10 minutes or until warmed through. Note: reheated fish may be slightly less moist than freshly baked.

FAQs

What temperature should I bake the tilapia at?

Bake the fillets at 400 °F (about 200 °C). The higher heat helps them cook quickly and remain moist.

How do I know when the tilapia is done?

The fillets are done when they flake easily with a fork and appear opaque through the thickest part. If using a meat thermometer, the internal temperature should reach about 145 °F (63 °C).

Can I use frozen tilapia fillets for this recipe?

Yes — you can use frozen fillets, but it’s best if they’re fully thawed and patted dry before seasoning and baking, to ensure even cooking and better texture.

Can I use a different type of fish instead of tilapia?

Yes — white fish fillets like cod, haddock, sole, or sea bass will work well with this garlic‑butter‑lemon treatment. Adjust cooking time slightly if fillets are thicker or thinner.

Is this recipe suitable for a low‑carb or gluten‑free diet?

Yes — this version has no breadcrumbs or flour, making it naturally low‑carb and gluten‑free. Just ensure any pre‑seasoned fillets or added sides are also compatible.

Can I prepare the butter‑garlic mixture ahead of time?

Yes, you could mix the melted butter, garlic, lemon juice and zest ahead of time and refrigerate. Bring it back to room temperature or gently warm it before pouring over fish to keep the butter melted.

What sides go well with this dish?

Great partners include roasted or steamed vegetables, a simple green salad, roasted potatoes or smashed potatoes, rice pilaf, or even couscous for a more Mediterranean twist.

What if I don’t have fresh lemon juice or zest?

You can substitute bottled lemon juice in a pinch (though fresh gives better flavor). If you don’t have lemon zest, you can omit it — you’ll miss a bit of brightness, but the dish will still be quite good.

Can I make this in a skillet instead of the oven?

Yes — you can pan‑sear the fillets in a skillet with the butter‑garlic mixture on medium heat, cooking maybe 3‑4 minutes per side until done (depending on thickness). Just be careful not to overcook.

How can I ensure my fish stays moist and doesn’t dry out?

Choose fillets of even thickness so they cook uniformly; don’t overcook — fish continues to cook briefly after removal from the oven. Ensuring the butter‑garlic mixture fully coats the fillets also helps retain moisture and flavor.

Conclusion

This garlic butter oven‑baked tilapia recipe offers a fast, flavorful and healthy dinner option that’s perfect for busy weeknights or whenever you’re craving a simple yet satisfying meal. With minimal ingredients and fuss, you’ll get tender fillets infused with garlic, lemon and herbs — a dish that feels special yet is easy to pull together. Give it a try and enjoy the fresh, bright flavors and easy preparation.

Garlic Butter Oven Baked Tilapia