A light and flavorful dish featuring pan-seared tilapia topped with lemon herb butter sauce, served with creamy mashed potatoes and a refreshing salsa salad.

I love making this dish for an easy weeknight dinner; no fuss, just straight-up delicious every single time! A few family members came over recently, and honestly, they couldn’t get enough of it. That day, I was feeling a little lazy, so I decided to cook the tilapia in the air fryer instead of the oven, and it turned out perfectly. Honestly, that’s a great shortcut if you’re pressed for time!

Tilapia is such an affordable, mild-flavored fish that often gets overlooked. There aren’t many recipes that truly showcase it, so I created this simple, no-fail recipe that lets the tilapia shine with a flavorful lemon butter sauce, fresh salsa, and creamy mashed potatoes. It’s quick, healthy, and insanely tasty! Dinner will be on your table in no time.

The lemon butter sauce, creamy mashed potatoes, and fresh salsa each bring their own special touch, and together they make a delicious, well-balanced meal. I hope you love this one as much as I did and my guest as well.

Don’t forget to drop a comment if you give it a try!

Tiffany’s Tips

• Heavy Cream Substitute: No heavy cream on hand for the mashed potatoes? Tiffany’s tip: make a quick substitute using powdered milk . Mix about 3 tablespoons of Nido or Klim powdered whole milk with ¼ cup of cool water to create a thick, creamy liquid. Use this in place of ¼ cup heavy cream. It’s a handy trick that still gives your mashed potatoes a rich, creamy texture without needing fresh cream.

• Perfectly Cooked Fish: To ensure your tilapia is perfectly cooked but not overdone, check it at the minimum baking/broiling time. The fish should be opaque white and flake easily with a fork when done. If you have a kitchen thermometer, the center of the fillet should reach 145°F (63°C) for doneness. Be careful during the broiling step – keep an eye on the fish because broilers can vary and you don’t want the herbs or garlic to burn.

• Butter Tips: Remember to start with room temperature butter when making the herb butter paste. Softened butter mixes much more easily with garlic and herbs. If you forget to take the butter out of the fridge in advance, you can quickly soften it by cutting it into small pieces and letting it sit in a warm spot or microwaving it for just 5-10 seconds (avoid fully melting it).

• Prep Ahead: You can prep components of this meal ahead of time. For example, make the herb butter in advance – mix the butter with herbs and garlic and keep it in the fridge (bring it to room temp before using so it spreads easily). The salsa can be made a few hours ahead; in fact, letting it chill for an hour can help the flavors meld. Just keep it covered in the refrigerator and drain any excess liquid before serving if the tomatoes release a lot of juice. Even the potatoes can be peeled and kept in water for a couple of hours before cooking (to prevent browning) if you need to save time during the dinner rush.

• Tiffany's Presentation Tip: For an inviting presentation, serve the golden-brown lemon-herb tilapia fillets on a platter and spoon some salsa over the top of each fillet. Sprinkle a little extra fresh parsley or cilantro for a pop of green. Place lemon wedges on the side so everyone can add more tang if they like. A sprinkle of paprika on the mashed potatoes can add a touch of color. These little details make the meal look as good as it tastes!

Substitutions & Variations

• Fish Alternatives: If you don’t have tilapia, you can substitute any mild white fish fillets such as cod, halibut, flounder, or catfish. Adjust the baking time for thicker fish as they may need a few extra minutes in the oven. This lemon herb butter preparation works well with salmon too – just watch the cooking time since salmon is thicker (it might require a bit more time and a slightly lower broil intensity to avoid drying out).

• Herb Choices: Feel free to mix up the herbs based on what you have. This recipe uses rosemary, thyme, and parsley for a classic herb blend. You can substitute or add basil, oregano, or dill for a different flavor profile. If using dried herbs instead of fresh, use about one-third the amount (dried herbs are more potent) and rub them between your fingers to release their oils before mixing with the butter.

• Seasoning Swap: Creole seasoning adds a wonderful Cajun flair and a bit of heat. If you don’t have Creole seasoning, you can use Cajun seasoning (they are similar) or simply season the fish with a mix of garlic powder, onion powder, a pinch of cayenne pepper (for heat), and a bit of dried oregano to mimic those flavors. Paprika (especially smoked paprika) adds color and a mild smoky flavor – you can use regular or smoked paprika as you prefer, or even a pinch of chili powder for extra kick.

• Salsa Variations: This simple salsa salad is versatile. You can add minced Hot Pepper of your choice (ie scotch bonnet or jalapeño ) if you like some heat in your salsa. For extra flavor, squeeze a bit of fresh lime juice in addition to (or instead of) the red wine vinegar – it will give a more traditional pico de gallo taste. You could also mix in some diced avocado for creaminess or even a handful of corn kernels for a twist. For a fruity variation, try adding some diced mango or pineapple to make a sweet-and-spicy tropical salsa that goes great with fish.

Storage

To store leftovers, let the tilapia, salsa, and mashed potatoes cool completely. Place the tilapia and mashed potatoes in airtight containers and store them in the refrigerator for up to 3 days. Keep the salsa salad separate in its own container to maintain its freshness. When reheating the tilapia, gently warm it in the oven or air fryer to keep it tender and flavorful. Enjoy your leftovers just as delicious as the first time