Tilapia Fillet Recipe

Pat dry and season

Pat the tilapia fillets dry with paper towel to remove excess moisture. Place fillets on a plate or tray. Sprinkle 1/2 tsp kosher salt evenly over each fillet (total 1 tsp), then divide and sprinkle the black pepper, paprika, and garlic powder evenly across both fillets. Zest the lemon over the fillets to add bright citrus oil.

Heat pan

Place a nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Cook tilapia

Carefully place the seasoned fillets in the hot pan, presentation side down first if desired. Cook undisturbed for 3–4 minutes until the edges become opaque and the underside has a light golden crust. Gently flip the fillets using a spatula and cook the second side for 2–3 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Finish with butter and lemon

Reduce heat to low. Push fillets to one side of the pan, add 1 tablespoon unsalted butter to the pan and let it melt. Spoon the melted butter over the fillets once or twice, then add 1 tablespoon fresh lemon juice and swirl to combine. Taste and, if needed, add a light pinch of salt to finish.

Garnish and serve

Transfer the tilapia to a serving plate. Sprinkle 1 tablespoon chopped fresh parsley over the fillets. Serve immediately with lemon wedges if desired.