Easy Pan-Seared Tilapia

1. Dry and season the fish. Pat tilapia very dry with paper towels. In a small bowl, mix salt, pepper, paprika, and garlic powder. Season both sides of the fillets. If using flour, lightly dredge the fillets and shake off excess.
2. Heat the pan. Heat a large skillet over medium-high heat until hot. You are looking for oil that shimmers, not a strict timer. Add oil, then add 1 tablespoon butter. When the butter is melted and sizzling (not smoking), you are ready.
3. Sear. Add the tilapia (do not crowd the pan, cook in batches if needed). Cook 2 to 4 minutes on the first side without moving it, depending on thickness, until golden and crisp at the edges. Flip once and cook 1 to 3 minutes more, until opaque and flaky. Transfer to a plate.
4. Make the lemon-garlic butter sauce. Reduce heat to medium. Add remaining 2 tablespoons butter. Add garlic and red pepper flakes (if using) and cook 20 to 30 seconds, just until fragrant. Stir in 2 tablespoons lemon juice (and zest if you want extra brightness). Scrape up browned bits from the pan.
5. Finish and serve. Return fish briefly to the pan to coat, or spoon sauce over the fillets. Sprinkle with parsley and serve with lemon wedges.

Tiny troubleshooting notes

• If the garlic starts browning too fast, lower the heat immediately. Burnt garlic tastes like regret.
• If your sauce tastes flat, add a pinch of salt and another squeeze of lemon. Brightness is a knob you can turn.
• If your fillets are very thin, pull them early. Tilapia goes from tender to dry faster than you can say “just one more minute.”