Prep the tilapia: Pat fillets dry with paper towels. Season both sides with salt, pepper, and paprika. Add a light sprinkle of lemon zest if you like bright flavor throughout.

Make the garlic butter: In a small saucepan, melt butter over low heat. Add minced garlic and cook 1–2 minutes until fragrant, not browned. Stir in lemon juice, remaining zest, chopped parsley, and a pinch of red pepper flakes. Set aside.

Choose your cooking method: You can pan-sear for quick color or bake for hands-off ease. Both work great for meal prep.

Pan-sear method: Heat a large skillet over medium-high. Add oil. Place fillets in the pan and cook 2–3 minutes per side, depending on thickness. Spoon some garlic butter over the fish as it finishes cooking.

Bake method: Preheat oven to 400°F (200°C). Arrange fillets on a lined sheet pan. Brush generously with garlic butter and add lemon slices on top. Bake 8–12 minutes, or until the fish flakes easily with a fork.

Cook your sides: While the fish cooks, roast or sauté your vegetables. Toss broccoli or green beans with oil, salt, and pepper, then roast at 400°F until crisp-tender. Or sauté zucchini ribbons in butter for 3–4 minutes.

Finish and taste: Drizzle remaining garlic butter over the cooked fish. Adjust salt and lemon as needed. A final sprinkle of fresh herbs keeps it bright.

Portion for meal prep: Divide tilapia and veggies into 4–6 airtight containers. Add a lemon wedge to each for reheating later.