Pat the tilapia fillets dry with paper towels to ensure a crispy crust when seared.
Season both sides of each fillet with garlic powder, paprika, dried thyme, salt, and pepper.
Heat the Pan:
Heat the olive oil (or butter) in a large skillet over medium-high heat. Allow it to get hot, but not smoking.
Cook the Tilapia:
Place the tilapia fillets in the pan, making sure they are not crowded (cook in batches if necessary). Cook for 3-4 minutes on one side, or until golden brown and crispy.
Flip the fillets gently and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork.
Finishing Touches:
Once cooked, remove the tilapia from the pan and drizzle with fresh lemon juice for a burst of citrus flavor.
Serve:
Garnish with fresh parsley if desired and serve immediately. Pan-seared tilapia pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a light salad.
Serving and Storage Tips:
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