Lemon Butter Baked Tilapia
This lemon butter baked tilapia is a quick weeknight fish dinner with garlic, capers, oregano, and a bright buttery pan sauce.
About This Recipe
Baked tilapia is one of the quickest ways to put a light fish dinner on the table. The fillets are mild, so they take well to lemon, butter, garlic, capers, and a little paprika.
This recipe keeps the method simple: season, bake, and spoon over the pan juices. The most important cue is texture—the fish should flake easily but still look moist.
Ingredients
- ✓4 tilapia fillets, 6 ounces each
- ✓3 tablespoons butter, melted
- ✓3 tablespoons lemon juice
- ✓1 1/2 teaspoons garlic powder
- ✓1/8 teaspoon salt
- ✓2 tablespoons capers, drained
- ✓1/2 teaspoon dried oregano
- ✓1/8 teaspoon paprika
Ingredient Notes
- Tilapia: Use similar-size fillets so they finish baking at the same time.
- Lemon juice: Lemon brightens the mild fish and balances the butter.
- Capers: Capers add salty, briny pops of flavor.
- Paprika: A small amount adds color and gentle warmth.
Instructions
- 1
Heat the oven to 425°F. Arrange the tilapia fillets in a single layer in a 13x9-inch baking dish.
- 2
Whisk the melted butter, lemon juice, garlic powder, and salt in a small bowl.
- 3
Pour the butter mixture over the fillets. Sprinkle with capers, oregano, and paprika.
- 4
Bake uncovered for 10 to 15 minutes, until the fish flakes easily with a fork.
- 5
Transfer the fish with a slotted spatula and spoon a little pan sauce over the top if desired.
Katy’s Kitchen Tips
- Pat fish dry before adding sauce so the flavor clings better.
- Keep fillets in one layer instead of overlapping.
- Use a fork to check flaking at the thickest part.
- Serve right away for the best texture.
Variations and Substitutions
- Fresh garlic: Use minced fresh garlic instead of garlic powder.
- Herb finish: Add parsley or dill after baking.
- Spicy tilapia: Add a pinch of red pepper flakes.
- Other white fish: Use cod or haddock, adjusting the bake time for thickness.
What to Serve With Lemon Butter Baked Tilapia
Serve with rice, roasted potatoes, steamed green beans, asparagus, or a crisp salad.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a low oven or microwave at reduced power to avoid drying out the fish.
Common Mistakes to Avoid
- Overbaking: Fish continues to firm as it rests, so pull it once it flakes.
- Overlapping fillets: Stacked fish cooks unevenly.
- Skipping lemon: The acidity keeps the dish from tasting flat.
- Using too much salt: Capers are salty, so season lightly.
FAQ
How do I know tilapia is done?
It should turn opaque and flake easily with a fork at the thickest point.
Can I use frozen tilapia?
Yes, thaw it completely and pat it dry before baking.
Can I leave out capers?
Yes. Add a little extra lemon or herbs if you skip them.
What temperature should I bake tilapia at?
425°F works well for quick cooking without drying the fish out.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 224 calories
- Carbohydrates: 2g carbohydrate (0 sugars
- Cholesterol: 106mg cholesterol
- Fiber: 0 fiber)
- Sodium: 304mg sodium
- Fat: 10g fat (6g saturated fat)