Ingredients:

  • 4 tilapia fillets (6 oz / 170g each)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the tilapia fillets completely dry with paper towels.
  2. In a small bowl, combine the salt, pepper, and smoked paprika; sprinkle the seasoning evenly over both sides of each fillet.
  3. Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
  4. Carefully place the fillets in the pan and cook undisturbed for 3 to 4 minutes until the bottom is mahogany-colored and releases easily.
  5. Flip the fillets and cook for another 2 to 3 minutes until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
  6. Remove the fish from the pan and set them aside on a plate.
  7. Reduce the heat to medium and add the unsalted butter to the same pan.
  8. Once the butter melts and foams, stir in the minced garlic and cook for 30 seconds until fragrant.
  9. Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.
  10. Return the fish to the pan for 1 minute, spooning the sauce over the fillets to glaze them.
  11. Garnish with chopped fresh parsley.