Pan-Seared Tilapia with Lemon & Garlic

Ingredients

• 600 g tilapia fillets (about 1.3 lb, 3–4 fillets), trimmed and patted dry
• 2 tablespoons (30 ml) lemon juice (juice of about 1 large lemon)
• zest of 1 lemon (optional, for finishing)
• 3 garlic cloves, crushed
• 1/2 small onion, thinly sliced (optional)
• 1 tablespoon (15 g) butter
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons (about 8 g) chopped fresh parsley

Instructions

1. Season the fillets with salt, black pepper and the lemon juice; let them marinate for 5–8 minutes while you prepare the other ingredients.
2. Pat the fillets dry with paper towels to prevent releasing water in the skillet; this helps them brown better.
3. Heat a large nonstick skillet over medium-high heat and add the olive oil and butter.
4. When the butter starts to sputter, add the crushed garlic (and the sliced onion, if using) and sauté 20–30 seconds just to release the aroma — do not let it burn.
5. Reduce the heat slightly to medium and place the fillets in the skillet, skin side or smooth side down; cook undisturbed for 2–3 minutes until a golden crust forms.
6. Carefully flip the fillets and cook the other side for another 2–3 minutes, spooning the butter from the pan over the fish and checking doneness: the fish should be opaque and flake easily.
7. Remove from the heat, drizzle with the lemon zest and sprinkle with chopped parsley before serving immediately.

Tips

• If the fillets are thin, shorten the cooking time to avoid drying out; 1–2 minutes per side may be enough.
• Use a very hot skillet and don’t move the fillets during the first minutes to ensure a good sear.
• For extra acidity, add a splash of lemon juice just before serving.

Variations

• Add 1 teaspoon sweet paprika to the seasoning for a mildly smoky flavor.
• Swap the parsley for chopped cilantro and serve with lemon wedges for a fresher touch.

FAQ