Prep the fish: Pat the tilapia dry on both sides with paper towels. Dry fish browns better and won’t steam in the pan. Season both sides with salt, pepper, and paprika.

Preheat the pan: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. A hot pan helps the fish sear quickly without sticking.

Sear the first side: Lay the fillets in the pan, presentation side down. Don’t crowd the skillet; work in batches if needed. Cook for 2–3 minutes until the edges turn opaque and the underside is lightly golden.

Flip gently: Use a thin spatula to turn the fillets. Tilapia is delicate, so slide under the fish in one smooth motion. Cook the second side for another 2–3 minutes, depending on thickness.

Make the garlic butter: Push the fish to one side of the pan (or remove briefly to a plate). Lower heat to medium. Add butter to the empty side, then stir in the minced garlic. Cook 30–45 seconds until fragrant, not browned.

Add lemon: Stir in lemon zest and a squeeze of lemon juice. Swirl the pan so the garlic butter coats the fish. If you removed the fish, return it now and spoon the sauce over the fillets.

Finish and garnish: Sprinkle with parsley and a pinch of red pepper flakes if you like heat. Taste the sauce and adjust with a bit more salt, pepper, or lemon.

Check doneness: Tilapia is done when it flakes easily with a fork and looks opaque throughout. Internal temperature should reach about 145°F/63°C.

Serve: Plate the fish and spoon extra garlic butter on top. Add lemon wedges on the side for fresh brightness.