Name: Garlic Butter Oven Baked Tilapia Recipe
Ingredients: 1.5 lbs Tilapia Fillets: Choose fresh or frozen tilapia fillets. If using frozen, ensure they are fully thawed before cooking. Look for fillets that are roughly the same thickness for even cooking. About 4-6 fillets depending on size.; ½ cup Unsalted Butter: Butter is the heart of the garlic butter sauce, providing richness and flavor. Unsalted butter allows you to control the saltiness of the dish. You can use salted butter, but reduce the added salt accordingly.; 6 cloves Garlic: Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mince the garlic finely for even distribution and maximum flavor release.; ¼ cup Fresh Parsley: Fresh parsley adds a bright, herbaceous note that complements the richness of the butter and garlic. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley will also work.; 2 tablespoons Lemon Juice: Fresh lemon juice adds a vital touch of acidity that cuts through the richness of the butter and enhances the flavor of the tilapia. Freshly squeezed is always best for brighter flavor.; 1 teaspoon Paprika: Paprika adds a subtle smoky sweetness and a beautiful color to the fish. You can use sweet paprika or smoked paprika for a slightly different flavor profile.; ½ teaspoon Salt: Salt enhances all the flavors in the dish. Adjust to taste. Sea salt or kosher salt are recommended for their clean taste.; ¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to taste.; Optional: Red Pepper Flakes: A pinch of red pepper flakes can add a subtle kick of heat if you enjoy a little spice.

Ingredients

Scale

1.5 lbs Tilapia Fillets: Choose fresh or frozen tilapia fillets. If using frozen, ensure they are fully thawed before cooking. Look for fillets that are roughly the same thickness for even cooking. About 4-6 fillets depending on size.

½ cup Unsalted Butter: Butter is the heart of the garlic butter sauce, providing richness and flavor. Unsalted butter allows you to control the saltiness of the dish. You can use salted butter, but reduce the added salt accordingly.

6 cloves Garlic: Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mince the garlic finely for even distribution and maximum flavor release.

¼ cup Fresh Parsley: Fresh parsley adds a bright, herbaceous note that complements the richness of the butter and garlic. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley will also work.

2 tablespoons Lemon Juice: Fresh lemon juice adds a vital touch of acidity that cuts through the richness of the butter and enhances the flavor of the tilapia. Freshly squeezed is always best for brighter flavor.

1 teaspoon Paprika: Paprika adds a subtle smoky sweetness and a beautiful color to the fish. You can use sweet paprika or smoked paprika for a slightly different flavor profile.

½ teaspoon Salt: Salt enhances all the flavors in the dish. Adjust to taste. Sea salt or kosher salt are recommended for their clean taste.

¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to taste.

Optional: Red Pepper Flakes: A pinch of red pepper flakes can add a subtle kick of heat if you enjoy a little spice.

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Instructions

Preheat Your Oven and Prepare Baking Dish: Start by preheating your oven to 400°F (200°C). While the oven is heating, prepare a baking dish. A 9×13 inch baking dish works well for this amount of tilapia. Lightly grease the baking dish with cooking spray or a little bit of olive oil to prevent the fish from sticking.

Prepare the Tilapia Fillets: If using frozen tilapia, ensure it is completely thawed. Pat the tilapia fillets dry with paper towels. This is a crucial step as it helps the garlic butter sauce adhere better and promotes browning. Excess moisture can lead to steaming instead of baking. Arrange the tilapia fillets in the prepared baking dish in a single layer. Make sure they are not overlapping so they cook evenly.

Make the Garlic Butter Sauce: In a small, microwave-safe bowl or a saucepan, melt the butter. If using a microwave, melt in 30-second intervals, stirring in between, until fully melted. If using a saucepan, melt over low heat. Once the butter is melted, add the minced garlic, fresh parsley, lemon juice, paprika, salt, and black pepper (and red pepper flakes, if using). Stir all the ingredients together until well combined. This fragrant mixture is your garlic butter sauce.

Pour Garlic Butter Sauce Over Tilapia: Evenly pour the garlic butter sauce over the tilapia fillets in the baking dish. Ensure each fillet is generously coated with the sauce. You can use a spoon to distribute the sauce and make sure it gets into all the nooks and crannies of the fish.

Bake the Tilapia: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the tilapia is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your tilapia fillets and your oven. Start checking for doneness around the 12-minute mark. Avoid overbaking, as tilapia can become dry if cooked for too long. The fish is done when it is opaque throughout and easily flakes apart when gently pressed with a fork.

Optional: Broil for Extra Color (Optional): For a more golden-brown top and slightly caramelized edges, you can broil the tilapia for the last 1-2 minutes of cooking. Keep a very close eye on it while broiling to prevent burning, as broilers can heat very quickly. Broiling is not essential but can enhance the visual appeal and add a touch of extra flavor.

Garnish and Serve: Once the tilapia is cooked, remove it from the oven. Garnish with extra fresh parsley, if desired, and serve immediately. The Garlic Butter Oven Baked Tilapia is best enjoyed hot, right out of the oven, when it is most tender and flavorful.

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: < 1 gram
Sodium: 400-500 mg
Fat: 20-25 grams
Saturated Fat: 12-15 grams
Carbohydrates: 2-3 grams
Fiber: < 1 gram
Protein: 35-40 grams
Cholesterol: 150-200 mg