Dinner

Garlic Butter Oven Baked Tilapia Recipe

Name: Garlic Butter Oven Baked Tilapia Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 4 tilapia fillets; Salt and freshly ground black pepper, to taste; ½ teaspoon paprika; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 4 tablespoons butter, melted; 4 cloves garlic, minced; 2 tablespoons lemon juice; ¼ teaspoon lemon zest; 1 lemon, sliced into rounds; Red pepper flakes, for garnish; Chopped fresh parsley, for garnish; Lemon slices, for garnish

ByRita Bennet February 9, 2026February 9, 2026

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Introduction

This Garlic Butter Oven Baked Tilapia is a simple, flavorful dish perfect for a quick weeknight dinner. Tender tilapia fillets are seasoned and baked in a rich garlic butter sauce, offering a delicious and healthy meal that’s ready in under 20 minutes.

The image shows a close-up of a cooked fish fillet topped with a golden sauce layered with melted cheese, bits of roasted garlic, fresh green parsley, and sprinkled black pepper and red chili flakes. The fish is white with a slightly crispy texture around the edges, and the sauce has a glossy, smooth appearance that pools slightly around the fillet. In the background, there is a silver spoon partially visible, resting inside a white dish with a white marbled surface under it. The colors are warm and inviting, highlighting the herbs and seasoning on the fish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tilapia fillets
Salt and freshly ground black pepper, to taste

½ teaspoon paprika
½ teaspoon dried thyme

½ teaspoon dried oregano
4 tablespoons butter, melted

4 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest

1 lemon, sliced into rounds (for garnish)
Red pepper flakes (for garnish)
Chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Season the tilapia fillets evenly with salt, pepper, paprika, dried thyme, and dried oregano. Arrange the seasoned fillets in a 9×13-inch baking dish.
Step 2: In a mixing bowl, whisk together the melted butter, minced garlic, lemon juice, and lemon zest. Pour this garlic butter mixture over the tilapia fillets, making sure they are well coated.
Step 3: Bake the tilapia for 10 to 12 minutes, or until the fish flakes easily with a fork and is tender.

Step 4: Remove the dish from the oven and garnish the fish with red pepper flakes, chopped fresh parsley, and lemon slices before serving.

Tips & Variations

For extra flavor, add a splash of white wine to the butter mixture before baking.
Substitute tilapia with other mild white fish like cod or haddock if preferred.

Serve with steamed vegetables or rice to make a complete meal.
Adjust the amount of garlic and lemon zest to suit your taste for a more or less intense flavor.

Storage

Store leftover baked tilapia in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve moisture and flavor. Avoid overcooking when reheating to keep the fish tender.

How to Serve

The image shows a close-up of four cooked fish fillets in a white shallow bowl, each fillet slightly browned and topped with small bits of garlic and green herbs. There are three thin lemon slices placed on and around the fish, adding bright yellow color. The fillets sit in a golden-yellow buttery sauce with visible specks of herbs and seasoning spread throughout. A silver spoon is partially visible in the dish, resting near the top right corner. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tilapia fillets for this recipe?

Yes, you can use frozen tilapia; just be sure to thaw the fillets completely and pat them dry before seasoning and baking to ensure even cooking.

How do I know when the tilapia is fully cooked?

The fish is done when it flakes easily with a fork and appears opaque throughout. Baking for 10 to 12 minutes at 400°F usually yields perfect results for standard-sized fillets.