Ingredients:

  • 4 Tilapia Fillets (approx. 6 oz / 170g each), skinless, thawed and patted dry
  • 1 Tbsp Extra Virgin Olive Oil (for coating pan)
  • 2 Tbsp Unsalted Butter, melted
  • 2 Tbsp Extra Virgin Olive Oil (for dressing)
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Lemon Zest (from 1 medium lemon)
  • 4 cloves Garlic, minced very finely
  • 3 Tbsp Flat-leaf Parsley, fresh, finely chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 3/4 tsp Sea Salt, or to taste
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a 9x13 inch baking sheet with parchment paper. Lightly brush the parchment paper with 1 Tbsp of olive oil to prevent sticking.
  2. Prepare the dressing: Gently melt the 2 Tbsp of unsalted butter. In a small bowl, combine the melted butter, the remaining 2 Tbsp of olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, paprika, salt, and pepper. Whisk thoroughly until well emulsified.
  3. Season and Coat the Tilapia: Ensure the tilapia fillets are completely dry using paper towels. Place the dry fillets onto the prepared baking sheet, ensuring they are not touching. Spoon or brush the prepared lemon-garlic dressing evenly over the top and sides of the fillets, ensuring all the minced garlic and zest adhere to the fish.
  4. Bake to Perfection: Place the baking sheet into the preheated oven and bake for 12 to 15 minutes. The fish is cooked when the flesh turns opaque throughout and flakes easily with a fork (internal temperature should reach 63°C / 145°F). Remove the fillets immediately once cooked to avoid overcooking.
  5. Finish and Serve: Allow the fish to rest on the baking sheet for 2 minutes to help the juices redistribute. Drizzle any remaining pan juices over the fillets and garnish with a little extra fresh parsley. Serve immediately.