Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat each tilapia fillet dry with paper towels to remove excess moisture, which helps the butter glaze the fish instead of steaming it.
- Arrange the fillets on the prepared baking sheet and season evenly with salt, pepper, and paprika.
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice, onion powder, and half of the chopped parsley until smooth.
- Spoon the garlic butter mixture generously over each fillet, making sure the edges are fully coated.
- Bake for 10 to 12 minutes, until the butter is bubbling, the edges are lightly golden, and the fish flakes easily with a fork.
- Remove from the oven and immediately garnish with the remaining fresh parsley and an extra squeeze of fresh lemon juice.
Nutrition
Notes
For best results, use fresh tilapia fillets that are similar in thickness to ensure even cooking. If you prefer a bit of heat, add a pinch of cayenne pepper to the seasoning mix. Leftover cooked tilapia can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a 300°F oven for about 5 minutes to avoid drying out. Serve with steamed rice, roasted vegetables, or a simple green salad. Avoid overbaking, as tilapia can become dry; start checking at the 10-minute mark.