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Baked Tilapia with Garlic Herb Butter

Baked Tilapia with Garlic Herb Butter is an oven-baked seafood dinner with tender, flaky fish and a rich garlic-lemon butter sauce. Fresh parsley, thyme, and oregano infuse the butter while thin lemon slices add bright flavor as it bakes.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Tilapia fillets
  • 4 tilapia fillets About 6 oz each
Garlic herb butter
  • 4 tbsp unsalted butter Melted
  • 4 garlic Finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp smoked paprika
  • 1 tbsp olive oil For coating
Lemon for baking
  • 1 lemon Thinly sliced
  • 1 tbsp chopped fresh parsley For serving
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and lightly coat a large baking dish with olive oil.
  2. Pat the tilapia fillets dry with paper towels, then arrange them in a single layer in the baking dish.
  3. Combine melted butter, garlic, lemon juice, lemon zest, parsley, thyme, oregano, kosher salt, black pepper, and smoked paprika until evenly mixed.
  4. Spoon the garlic herb butter generously over each tilapia fillet.
  5. Arrange thin lemon slices around the fish without covering the fillets.
Bake and finish
  1. Bake at 400°F for 10–14 minutes, until the fish is opaque and flakes easily (internal temperature should reach 145°F).
  2. Spoon the garlic herb butter from the baking dish over the cooked tilapia.
  3. Finish with fresh parsley and serve immediately with lemon wedges.

Notes

For the flakiest tilapia, bake just until it reaches 145°F and avoid overbaking (thinner fillets will be closer to 10 minutes). Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in the oven or microwave until warmed through. Freezing is not recommended because the fish texture can turn watery after thawing. For a dairy-free version, swap in a dairy-free vegan butter and keep the same garlic-herb seasoning blend.