# Ingredient list:
→ Fish
01 - 4 tilapia fillets (approximately 5 to 6 ounces each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Citrus & Herbs
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill (optional)
→ Sauce & Pan Ingredients
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 2 tablespoons capers, drained and rinsed
11 - 2 garlic cloves, finely minced
# How-to:
01 - Pat tilapia fillets dry using paper towels and season both sides evenly with kosher salt and black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat until melted and shimmering.
03 - Place fillets carefully into the skillet and cook without moving for 3 to 4 minutes until the undersides develop a golden crust.
04 - Turn the fillets gently, scatter the minced garlic around them, and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
05 - Add capers, fresh lemon juice, and lemon zest to the pan; swirl in the remaining tablespoon of butter and cook for 1 more minute, spooning the sauce over the fillets.
06 - Remove skillet from heat, transfer the fillets to serving plates, spoon pan sauce over the top, and garnish with chopped parsley and optional dill.
07 - Serve immediately accompanied by additional lemon wedges for squeezing.
