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Square overhead shot of a baked tilapia recipe served on a plate of green beans.
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4.75 from 4 votes

Baked Tilapia with Lemon and Garlic

This crispy baked tilapia with lemon and garlic is an easy dinner recipe that's ready from start to finish in about 20 minutes. A simple butter sauce turns mild fillets into a flavorful, budget-friendly weeknight meal.
Course Dinner
Cuisine American
Keyword baked tilapia recipe, easy baked tilapia, garlic butter baked tilapia, oven baked tilapia
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 218kcal
Author Blair Lonergan

Equipment

  • large rimmed baking sheet

Ingredients

  • 4 tilapia fillets (about 5 ounces each)
  • 2 tablespoons salted butter, melted
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt, plus extra for seasoning the fish
  • Ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Optional, for serving: lemon wedges

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil (for easy cleanup) and spray with nonstick cooking spray.
  • Place the tilapia fillets on the prepared baking sheet. Pat dry thoroughly with paper towels. Season with salt and pepper to taste.
    Seasoned tilapia fillets on a foil lined rimmed sheet pan.
  • In a small bowl, whisk together the melted butter, lemon juice, garlic powder, and salt.
    Whisking together the garlic butter mixture in a glass bowl.
  • Brush the butter mixture evenly onto the fillets.
    Tilapia fillets brushed with garlic butter.
  • Bake, uncovered, until the fish flakes easily with a fork and is no longer translucent in the center, about 10-15 minutes.
  • For a crispier exterior, place the fish under the broiler for the final 2-3 minutes. Watch closely to prevent burning.
    Baked tilapia on a baking sheet.
  • Garnish with fresh parsley and serve with lemon wedges.
    Horizontal overhead image of a plate of baked tilapia with lemon and garlic with a side of green beans.

Notes

  • Pat the fillets dry before seasoning. This is the most important step for getting a golden, slightly crispy exterior.
  • Check for doneness at 10 minutes. Tilapia is thin and cooks fast. It's done when it flakes easily with a fork and is no longer translucent in the center.
  • For extra-crispy tilapia, use the broiler for the final 2-3 minutes. Keep a close eye on it because the butter and edges can darken quickly.
  • Fresh lemon juice gives the best flavor. Bottled works in a pinch, but the difference is noticeable.
  • Seasoning variations: Add Old Bay, paprika, Cajun seasoning, or Italian seasoning to the butter mixture for different flavor profiles. Parmesan cheese stirred into the butter is another great option.
  • Cooking for two? Cut the ingredients in half and bake two tilapia fillets. Cooking time stays the same.
  • Starting with frozen tilapia? Thaw overnight in the refrigerator for the best results. You can bake from frozen by adding 5-7 extra minutes to the cook time, but the exterior won't be as crispy.
  • Other white fish: This recipe also works with cod, mahi mahi, swai, or flounder. Adjust baking time for thicker fillets.
  • Storage: Leftovers keep in an airtight container in the refrigerator for 2-3 days. Reheat loosely covered with foil in a 275°F oven for 7-10 minutes.
  • Freezing is not recommended. Baked tilapia tends to dry out once thawed.

Nutrition

Serving: 1fillet | Calories: 218kcal | Carbohydrates: 1g | Protein: 34g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 280mg | Potassium: 543mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg