Ingredients:

  • 2 (6 oz / 170 g) tilapia fillets
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon paprika (2 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon garlic, minced (3 g)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions:

  1. Pat the tilapia fillets dry with paper towels to remove excess moisture. Season both sides with salt, pepper, and paprika.
  2. Place the skillet over medium to medium-high heat. Add the olive oil, allowing it to heat until shimmering but not smoking.
  3. Carefully add the tilapia fillets to the pan. Cook for 3-4 minutes on the first side, until lightly golden brown and opaque.
  4. Flip the fillets gently using a spatula and cook for an additional 3-4 minutes.
  5. In the same pan, reduce the heat to low. Add the butter, minced garlic, and lemon juice; swirl the pan until butter melts and the garlic is fragrant (about 1 minute).
  6. Plate the tilapia, drizzle with the lemon butter sauce, and sprinkle with fresh parsley if desired. Enjoy immediately.