Ingredients:

  • 4 large tilapia fillets (approx. 6 oz / 170g each)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, grated
  • 1 large lemon, zested and juiced
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 400°F (205°C). Use paper towels to pat each tilapia fillet thoroughly on both sides until bone dry and tacky to the touch. Note: Wet fish will steam rather than bake, leading to a mushy texture.
  2. Place the fillets in a large rimmed baking sheet or 9x13 inch baking dish without overlapping. Drizzle with olive oil and season both sides with sea salt and black pepper.
  3. In a small mixing bowl, whisk together the melted butter, lemon juice, lemon zest, grated garlic, oregano, and red pepper flakes until the mixture is opaque and emulsified.
  4. Pour the lemon garlic emulsion over the fillets, ensuring even coverage to create a protective flavor barrier.
  5. Bake for 10–12 minutes until the fish reaches an internal temperature of 145°F and the flesh flakes easily with a fork.
  6. Garnish with fresh parsley and lemon slices before serving.