Buttery Baked Tilapia with Garlic and Lemon

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  24 oz Tilapia, Fillet
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  0.8 tsp ¾ teaspoon sea salt
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  1 tsp Paprika, Ground
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  5.5 tbsp Butter
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  1 tbsp Garlic
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  1 tsp 1 teaspoon grated lemon zest
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  2 Lemon(216g)
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  0.3 cup Bread Crumbs, Panko, Dry
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  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh

Instructions

1. 1Pat the tilapia fillets dry with a paper towel and season all over with the sea salt, paprika, and freshly cracked black pepper.
2. 2Melt the salted butter in a small skillet over medium heat for 1–2 minutes until foaming. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat, stir in the lemon zest, and set the garlic butter aside.
3. 3Slice the lemon into thin rounds. Arrange the lemon slices in a single layer in a 9×13 baking dish, then place the tilapia fillets over the lemon and pour the garlic butter evenly over the fish.
4. 4Bake at 425°F for 10–12 minutes until the tilapia flakes easily with a fork and the flesh is opaque throughout.
5. 5While the tilapia bakes, melt the remaining salted butter in the same skillet over medium heat for 1 minute. Add the panko bread crumbs and cook for 3–4 minutes, stirring frequently, until golden brown and fragrant.
6. 6Divide the baked tilapia and lemon slices evenly into 4 airtight containers while hot. Top each portion with the toasted panko mixture and fresh chopped parsley.
7. 7Seal containers and refrigerate for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through, or microwave on 50% power for 2–3 minutes.