4 tilapia fillets

1 teaspoon paprika

1 teaspoon salt

1 teaspoon lemon pepper seasoning

2 tablespoons oil

2 tablespoons butter

1/4 cup lemon juice

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Pat tilapia fillets dry and season both sides with paprika, salt, and lemon pepper.
Heat oil in a non-stick or lightly oiled skillet over medium-high heat.
Cook tilapia for 3–4 minutes per side until golden, opaque, and easily flaked with a fork.
Reduce heat to medium-low. Push fish aside (or remove briefly). Add butter to the skillet and melt.
Pour lemon juice into the melted butter, swirl to combine, and simmer for 1 minute until slightly thickened.
Spoon lemon butter sauce over tilapia fillets and serve immediately.

Tilapia is done when opaque and flakes easily with a fork.

Can be baked at 400°F (200°C) for 10–12 minutes instead of pan-searing.

For added flavor, mix fresh herbs like parsley or dill into the sauce.

Double the sauce for extra coverage.

Ensure lemon pepper seasoning is gluten-free if needed.