# What You'll Need:
→ Fish
01 - 4 tilapia fillets, approximately 5–6 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 Make It:
01 - Pat tilapia fillets dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm olive oil and 1 tablespoon of unsalted butter in a large nonstick skillet over medium-high heat until shimmering.
03 - Place fillets in the skillet and cook undisturbed for 3 to 4 minutes until the underside is lightly golden.
04 - Carefully turn the fillets over, scatter the minced garlic around the fish, and cook for another 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 1 tablespoon butter, gently spooning the sauce over the fillets as it cooks for 1 additional minute.
06 - Remove from heat, transfer fillets to serving plates, spoon pan sauce on top, and sprinkle with chopped parsley and optional dill.
07 - Serve immediately accompanied by extra lemon wedges for squeezing.
