Pat the fish dry. Use paper towels to blot each fillet until dry. Dry fish browns better and won’t steam on the pan.

Season generously. Sprinkle both sides with kosher salt and freshly ground black pepper. Add a little lemon zest for extra citrus aroma. If using lemon pepper seasoning, use it lightly and still include fresh lemon.

Preheat the pan. Set a large nonstick or stainless-steel skillet over medium-high heat. Add 1–2 tablespoons of olive oil. When the oil shimmers, you’re ready.

Optional aromatics. If you like garlic, smash a clove and let it sizzle in the oil for 30 seconds. Don’t brown it too much. Remove if it starts to color.

Cook the tilapia. Lay the fillets in the pan, presentation side down. Cook for 2–3 minutes until the edges turn opaque and the underside has light color.

Flip carefully. Use a thin spatula to turn each fillet. Cook another 2–3 minutes, depending on thickness. The fish is done when it flakes easily and turns opaque throughout.

Finish with lemon. Turn off the heat. Add a small pat of butter (optional) and squeeze fresh lemon juice over the fish. Tilt the pan and spoon the buttery lemon juices over the fillets.

Taste and adjust. Add a final pinch of salt or pepper if needed. Garnish with chopped parsley and a few lemon slices.

Serve right away. Pair with steamed rice, roasted vegetables, a simple salad, or garlic couscous.