• Pat tilapia fillets dry with paper towels.
• In a small bowl mix together the half teaspoon of salt, quarter teaspoon of ground black pepper, garlic powder and paprika.
• Rub the seasonings evenly on both sides of the fish.
• Heat the olive oil in a 12 inch cast iron skillet or other skillet on medium heat. If you don't have a 12 inch skillet, use a smaller skillet and only add 1 tablespoon of the oil to cook 2 fillets at once.

  Add the seasoned fish fillets to the skillet. Let them cook on one side for 3-4 minutes until golden brown then flip them to the other side and let them cook for another 3-4 minutes.
• Transfer the fish to a serving platter.

Make the Lemon Butter Sauce

• Add the butter to a light colored skillet (I used a stainless steel skillet) placed on medium heat. Let the butter melt then cook until it reaches a light brown color.
• Turn the heat down to low. Add the grated garlic and stir for about 30 seconds.
• Remove the skillet from heat then add the lemon juice, ¼ teaspoon of salt and ground black pepper. Stir to combine.

Serve

• Pour the lemon butter sauce over the cooked fish fillets, garnish with fresh chopped parsley and serve warm.