Buttery Baked Tilapia with Garlic and Lemon

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  Tilapia, Fillet(170g)
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  ¾ teaspoon sea salt
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  Paprika, Ground(5g)
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  Butter(83g)
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  Garlic(15g)
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  1 teaspoon grated lemon zest
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  Lemon
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  Bread Crumbs, Panko, Dry(80g)
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  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh

Instructions

1. 1Pat the tilapia dry with a paper towel and season all over with paprika.
2. 2Melt the salted butter in a small skillet over medium heat, about 1–2 minutes until foaming. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat, zest the lemon directly into the butter, and stir to combine.
3. 3Arrange lemon slices in a single layer on the bottom of a 9×13 baking dish. Place the tilapia fillets over the lemon and pour the garlic butter evenly over the fish.
4. 4Bake at 425°F for 10–12 minutes until the tilapia flakes easily with a fork and the flesh is opaque throughout.
5. 5While the tilapia bakes, melt the remaining salted butter in the same skillet over medium heat, about 1 minute. Add the panko bread crumbs and cook for 3–4 minutes, stirring frequently, until golden brown and fragrant.
6. 6Divide the baked tilapia and lemon slices evenly into 4 airtight containers while hot. Top each portion with the toasted panko mixture and fresh chopped parsley.
7. 7Seal containers and refrigerate for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through, or microwave on 50% power for 2–3 minutes.