How to Cook Lemon Butter Tilapia in the Oven

I want to share a quick and easy dinner that requires little preparation and yields the most delicious comfort food. Lemon butter tilapia takes only 30 minutes to make, it’s buttery, flaky, and cooked in the most scrumptious lemon butter garlic sauce with capers. Bonus points: this easy recipe is low in carbs, high in protein, making it keto-friendly.

If you are looking for a lighter version that does not require butter, I highly recommend you try my Lemon Garlic Tilapia with olive oil. I absolutely adore cooking this budget-friendly fish because it pairs well with just about anything, from baked potatoes and corn on the cob to wild rice risotto and grilled asparagus. I love serving it with Crispy Bacon-Wrapped Asparagus, Roasted Brussels Sprouts, or Crispy Roasted Baked Potatoes.

If you have never tried tilapia before, you really should. Especially when you make it at home, it tastes so much better. You can go with frozen tilapia and thaw it before baking, or buy it fresh. Both versions work fine, but usually, the frozen version is cheaper.

Even people who insist that they don’t like fish typically love this one. Tilapia does not have any of the fishy aftertaste you can get from salmon and tuna, so it is almost like you are eating the most tender white meat in the world. Not only is it easy and quick to prepare, but it is also very flavorful and satisfying.

Why you will love this recipe

• It is very inexpensive: You can get tilapia for about five dollars for a bag of four fillets, so that means you can serve the family for just over a dollar a person. You cannot beat that anywhere else, not even at the fast-food joints!
• You can make it really quick: From start to finish, this dish takes less than minutes. If you make the side dishes while the main dish bakes, you can have dinner on the table in under 15 minutes.
• Use fresh or frozen: Sometimes, you cannot get fresh tilapia at the grocery store. With this recipe, you can use frozen, and it will taste just as good as fresh.
• Absorbs flavors: No matter how you season it, tilapia is good at absorbing flavors. Butter and garlic, lemon and pepper, whatever you like.

What you will need

• Tilapia fillets – You can usually get tilapia fresh at your local grocery store most of the year. However, if you cannot get fresh tilapia, frozen is always found in the freezer section. Just thaw it out and pat it dry before you start.
• Fats – Melted unsalted butter and olive oil add a sweet, rich, and peppery note that melds with the lemon and garlic. If you use salted butter, omit the salt from the recipe.
• Aromatics – Fresh garlic cloves, fresh ginger, capers, and lemon add a punch of flavor to the buttery sauce.
• Herbs and seasoning – Just a pinch of red pepper flakes adds a touch of spiciness, enhancing the fish’s refreshing taste. Parsley has a mild flavor with peppery undertones. Plus salt and fresh ground black pepper.

How to make

Prepare: I preheat the oven to 400 degrees F and drizzle oil into a 9×13-inch baking dish.

Whisk the lemon-garlic butter sauce: Next, is the sauce. I dd the melted butter, lemon zest, lemon juice, garlic, pepper flakes, parsley, salt, and pepper to a medium bowl and whisked until thoroughly combined.

Clean and season the fish: I rinse the fish, pat each fillet dry, and season it with salt and pepper. After that, I place them in the baking dish, slightly overlapping.

Drizzle and bake: Next, I drizzle the lemon-garlic butter sauce over the fish, then add lemon slices and capers.

Bake and serve: Lastly, I bake it for 10 to 12 minutes or until it flakes easily with a fork. Garnish and serve immediately.

Expert tip:

How to get the freshest tilapia

If you are buying fresh tilapia fish fillets, knowing what to look for is essential. The obvious signs are simple: Don’t buy anything that smells strange or astringent. The flesh should feel firm but have a little bit of give when touched. It should bounce back when squeezed, and you shouldn’t see any black or white spots. Fresh tilapia should smell mild and sweet, with no ammonia odor. Wild-caught tilapia is freshest in the spring and fall, so those are the best times to get your fish fresh.

Getting rid of the fishy odor

I will probably surprise you by saying this, BUT try soaking tilapia in milk before cooking. Yes, you read that right, I said “MILK”. Now, let me tell you why this is a great tip idea. Soak the fish in milk for 20 minutes; the milk binds with the compounds that cause that fishy odor and basically gets rid of it. You are left with a sweet-smelling flesh with a clean flavor.

More tips to consider:

• If you have the time, let your fish marinate in the sauce for up to 30 minutes. It will absorb an incredible amount of flavor.
• For those using frozen tilapia, make sure to thaw it thoroughly and pat it dry with paper towels to prevent it from getting soggy.
• The best way to thaw frozen tilapia before cooking is to refrigerate it overnight.
• Check your fish after 10 minutes. If it flakes easily, remove it. Overcooked tilapia is hard and chewy.
• It is best to use an instant-read thermometer for more accurate results. Your fish should be 145 degrees F when done.

Recipe Variations:

• Spicier: This recipe is pretty versatile; make it spicier by adding chili powder or Sriracha.
• Herbs: You can also add a variety of fresh herbs, such as rosemary, thyme, or oregano.
• Mexican: Switch the lemon for lime, and add some cumin for a Mexican twist.
• Orange: For a sweet-and-savory combo, replace the lemon with oregano.
• Southern style: Make your lemon butter tilapia southern-style with Cajun seasoning, or fry it blackened in a cast-iron skillet.
• Add cheese: Grated Parmesan is perfect on top of this fish for a salty, rich flavor.
• Sweeten it up: Add a bit of brown sugar to your seasoning for a subtle sweetness everyone will love. Another way is to drizzle the orange sauce over it before baking.

Serving suggestions:

I love this easy dinner recipe because it pairs well with so many side dishes. Usually, while I cook the tilapia fillets in the oven, I make this stick of butter rice in the Instant Pot. I serve everything with a fresh avocado tomato salad for a light dinner. This dish also pairs well with a side of sautéed veggies in General Tso’s sauce or Szechuan sauce.

Tilapia also pairs well with potato salad, crunchy coleslaw, or buttery mashed sweet potatoes. Kids will love it with my creamy macaroni and cheese. I also like to make some dinner rolls to soak up all that lemon-butter goodness from the sauce.

How to store:

• Refrigerate: Place the first in an airtight container and refrigerate for 2-3 days. It makes great leftovers that can be packed with some rice for lunch. Make sure to let the fish cool down before refrigerating. Keep in mind that the longer you store it, the tougher and drier it will get.
• Freeze: I do NOT recommend freezing baked tilapia; it will get soggy when defrosted.
• Reheat: It is best to consume it on the day it was baked; however, leftovers can be reheated easily in the microwave. Keep in mind that the fish will be drier. Add a tablespoon of water and drizzle with butter or lemon juice before reheating. This way, you will add some moisture, and it will taste better.

Frequently Asked Questions

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