Crispy Lemon Pepper Tilapia in 15 Min

Instructions:

1. Rinse the tilapia fillets under cold water and pat them aggressively dry with paper towels. Note: Any moisture left will steam the fish instead of searing it.
2. In a shallow dish, whisk together the all purpose flour, lemon pepper seasoning, salt, and black pepper.
3. Dredge each fillet in the flour mixture, shaking off any excess. Ensure the coating is thin and translucent, not cakey.
4. Heat olive oil and 2 tablespoons of butter in your 12 inch skillet over medium high heat. Wait until the butter foams and the sizzle is sharp.
5. Lay the fillets in the pan. Let them sear undisturbed for 3–4 minutes per side. Listen for a steady sizzle and look for a mahogany colored crust. The fish should release naturally from the pan when you try to lift it.
6. Remove the fish to a plate. According to USDA data, tilapia is [done at 145F](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures). You can pull it off the heat once its internal temperature reaches 140 degrees, as carryover heat will finish it.
7. Lower heat to medium and add the remaining 1 tablespoon of butter and lemon juice to the pan.
8. Stir rapidly to scrape up the brown bits (the fond) from the bottom of the pan. Continue until the sauce looks velvety and emulsified.
9. Drizzle the lemon butter sauce over the fillets and garnish with chopped fresh parsley.