Buttery Garlic Lemon Baked Tilapia with Toasted Panko Recipe
Buttery Baked Tilapia with Garlic and Lemon is a quick and delicious seafood dish featuring tender tilapia fillets baked with a rich garlic lemon butter sauce. Topped with golden toasted panko breadcrumbs and fresh parsley, this recipe is perfect for a flavorful weeknight dinner that comes together in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Fish and Seasoning
- 4 (6 ounce) tilapia fillets (1½ pounds total)
- ¾ teaspoon sea salt
- 1 teaspoon paprika
- Freshly cracked black pepper, to taste
Butter and Flavorings
- 5½ tablespoons salted butter
- 1 tablespoon minced garlic
- 1 teaspoon grated lemon zest
Other Ingredients
- 2 lemons, sliced into rounds
- ⅓ cup panko breadcrumbs
- Fresh flat leaf parsley, minced (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F with a rack placed in the center position to ensure even cooking.
- Season the Tilapia: Pat the tilapia fillets dry with a paper towel to remove excess moisture. Then season all over with sea salt and paprika to enhance the flavor.
- Prepare Garlic Butter: In a small skillet, melt 4 tablespoons of the salted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Remove from heat and stir in the grated lemon zest to infuse the butter with citrus aroma.
- Assemble for Baking: Lay the lemon slices in a single layer on the bottom of a 9x13-inch baking dish. Place the seasoned tilapia fillets on top of the lemon slices, then pour the garlic lemon butter evenly over the fish.
- Bake the Tilapia: Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, indicating it is fully cooked.
- Toast Panko Breadcrumbs: While the fish is baking, melt the remaining 1½ tablespoons of butter in the same skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until they turn golden brown, about 4 minutes.
- Serve: Divide the baked tilapia fillets between plates. Sprinkle the toasted panko breadcrumbs evenly on top, add freshly cracked black pepper, and garnish with minced fresh parsley if desired. Serve with the lemon rounds on the side to squeeze over the fish.
Notes
- Patting the tilapia dry before seasoning helps achieve a better crust and prevents steaming in the oven.
- Use fresh garlic and lemon zest for the most vibrant flavor.
- To ensure even cooking, do not overcrowd the baking dish; the fish fillets should be in a single layer.
- To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be refrigerated and eaten within 2 days for best freshness.
- Adjust seasoning and lemon according to personal taste preferences.
