Ingredients
- tilapia fillets
- tablespoons fresh lemon juice
- tablespoon butter, melted
- clove garlic, finely chopped
- teaspoon dried parsley flakes
- pepper to taste
Instructions
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Step 1
First, preheat the oven to 375°F and lightly grease a baking dish. Rinse the tilapia fillets under cool water, then pat them completely dry with paper towels—this helps the flavors cling better. Arrange the fillets in a single layer in the prepared dish. In a small bowl, whisk together the lemon juice and melted butter, then pour it evenly over the fish. Scatter the minced garlic, dried parsley, and a generous crack of black pepper over the top. Slide the dish into the oven and bake for about 25-30 minutes, until the fish turns opaque and flakes easily with a fork. I like to spoon any pan juices over the fillets before serving, and I often garnish with fresh lemon slices and a sprinkle of parsley. It’s that simple, and cleanup is a breeze.
Chef's Tip
For the most tender tilapia, always pat the fillets completely dry. My secret is to zest the lemon before juicing and sprinkle that zest over the top—it adds a bright, intense lemon note without any extra carbs.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, but be careful not to overcook—the fish dries out quickly.
Variation Tips
Swap tilapia for cod or flounder if you prefer. Add a teaspoon of capers or a pinch of red pepper flakes for a briny or spicy kick. For a complete keto meal, serve alongside roasted asparagus or a simple arugula salad with olive oil.