Ingredients:

  • 4 (6 oz / 170g) Tilapia fillets
  • 2 tbsp (30ml) Olive oil
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 tsp (2g) Paprika
  • 3 tbsp (42g) Unsalted butter
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 clove (5g) Garlic, minced
  • 1 tbsp (4g) Fresh parsley, chopped

Instructions:

  1. Pat each fillet thoroughly with paper towels until the surface is bone-dry. In a small bowl, mix the salt, pepper, and paprika. Season both sides of the fish evenly.
  2. Heat the olive oil in the skillet over medium-high heat until it shimmers. Carefully lay the fillets in the pan and press down gently with a spatula for 5 seconds. Sear undisturbed for 3–4 minutes until a mahogany-colored crust forms.
  3. Flip the fillets and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
  4. Reduce heat to medium. Push the fish to one side of the pan and add the butter and minced garlic. Once the butter foams (about 1 minute), stir in the lemon juice.
  5. Spoon the sauce over the fillets for 30 seconds. Remove from heat and garnish with fresh parsley.