Tilapia Plate Recipe

Pat two tilapia fillets dry with paper towels. Season both sides with Kosher salt (0.5 tsp), ground black pepper (0.5 tsp), and paprika (0.5 tsp). Brush or drizzle olive oil (2 tbsp) on both sides to help browning.

Rinse and mince garlic (2 cloves) and set aside to add to the lemon butter sauce.

In a small skillet over medium heat, melt butter (1 tbsp) until foaming. Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in lemon juice (1 tbsp) and lemon zest (1 tsp); remove from heat and keep warm.

Heat a nonstick skillet over medium-high heat. Add the seasoned tilapia fillets and cook for 3–4 minutes on the first side until golden and lightly crusted.

Flip the fillets and cook an additional 2–3 minutes, or until the fish is opaque and flakes easily.

Fluff and portion 1 cup cooked white rice per serving and keep warm.

Steam broccoli florets until tender-crisp, about 4–5 minutes. Lightly season with salt if desired.

Divide rice and steamed broccoli on each plate. Place a tilapia fillet on top or beside the sides.

Pour lemon butter sauce over the hot tilapia. Garnish with chopped fresh parsley (1 tbsp) and serve with lemon wedges (2 pcs) on the side.