Pan Seared Tilapia in 13 Minutes

Instructions:

1. Pat each tilapia fillet with paper towels until completely dry. Season both sides generously with salt and pepper.
2. Gently press the fillets into the flour, shaking off any excess to ensure a thin, translucent coating.
3. Heat the olive oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until it shimmers and barely begins to smoke.
4. Carefully lay the fillets in the pan, laying them away from you to avoid splashes. Press down lightly with a spatula for 3 seconds to ensure full contact.
5. Cook undisturbed for 3–4 minutes until a mahogany crust forms and the fish releases easily from the pan.
6. Flip the fillets gently using a fish spatula. Immediately add the butter and minced garlic to the pan.
7. As the butter foams, tilt the pan and spoon the bubbling garlic butter over the fish for the remaining 3 minutes of cooking.
8. Stir in the lemon juice and parsley at the very last second before serving.