Basil Butter Tilapia

Prep Time
Cook Time
Ready In

Recipe: #34488

March 11, 2020

"This is such a tasty recipe, and you have to love that it comes together so easily, perfect for a busy weeknight main dish. I have listed Tilapia as the source of fish in this recipe because it is so cheap and available almost everywhere but you can use any type of mild whitefish in this recipe."

Original is 2 servings


  • Serving Size: 1 (262.8 g)
  • Calories 406.9
  • Total Fat - 26.5 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 163.7 mg
  • Sodium - 286.1 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 40.3 g
  • Calcium - 42.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Line a rimmed baking sheet with parchment paper and drizzle with the oil.

Step 3

Season the fish with salt and pepper to taste and place them on the parchment paper.

Step 4

Mix the butter, basil and lemon juice together and sprinkle over the fish.

Step 5

Place in the oven and cook for 12 to 15 minutes or when fish flakes easily when poked with a fork. This will depend on how thick your fillets are.

Step 6



No special items needed.

3 Reviews


The hubby isn't a big lover of fish but he did enjoy the basil flavor of the tilapia...I loved it...this was quick and easy...I served it with some rice and a side of steamed broccoli...made for "Billboard" tag game...


review by:
(13 Nov 2023)


Yum, Yum! Delicious and oh-so-simple. I was so happy with the results. Used fresh Thai basil, because, for some reason it is overpowering my Italian basil that is growing. Also, used olive oil in place of the avocado oil withe excellent results. Bookmarking this baby. Thank you, Bea, for sharing. Made it for Billboard Tag and What's on the Menu tag games.


review by:
(5 Aug 2021)


So good and easy too! Unfortunately there was no fresh basil to be found so I used dried basil with still great results. Thanks for sharing!


review by:
(4 Apr 2020)

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