# What You'll Need:
→ Fish
01 - 4 tilapia fillets (5–6 oz 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
# Directions:
01 - Pat tilapia fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat until shimmering.
03 - Place tilapia fillets in the skillet and cook undisturbed for 3 to 4 minutes until the undersides turn lightly golden.
04 - Carefully flip fillets and scatter minced garlic around the pan. Continue cooking for 2 to 3 minutes until the fish flakes easily with a fork.
05 - Add capers, fresh lemon juice, and lemon zest to the skillet. Swirl in remaining 1 tablespoon butter and cook for 1 minute, spooning sauce over fillets gently.
06 - Remove skillet from heat. Transfer fillets onto serving plates. Spoon pan sauce generously over each fillet and sprinkle with chopped parsley and optional dill.
07 - Serve immediately alongside extra lemon wedges to brighten flavors.
