1 pound tilapia fillets (3–4 fillets)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (or regular paprika)

2 tablespoons olive oil

Lemon Butter Sauce

1/4 cup unsalted butter

2 garlic cloves, grated

1/4 teaspoon salt

2 tablespoons freshly squeezed lemon juice (about half a lemon)

1/8 teaspoon ground black pepper

1 tablespoon fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Pat tilapia fillets dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, and paprika. Rub the seasoning evenly on both sides of the fish.
Heat olive oil in a large skillet (preferably cast iron) over medium heat. Cook the tilapia for 3–4 minutes per side until golden brown and cooked through. Transfer to a serving platter.
In a separate skillet, melt butter over medium heat. Let it cook until lightly browned. Lower heat, add garlic, and sauté for about 30 seconds. Remove from heat and stir in lemon juice, salt, and pepper.
Pour the lemon butter sauce over the tilapia fillets. Garnish with fresh parsley and serve warm.