Set up the marinade: In a small bowl, combine lemon zest, lemon juice, minced garlic, olive oil, parsley, salt, pepper, and optional paprika and red pepper flakes. Stir well.

Prep the tilapia: Pat the fillets dry with paper towels. Dry fish sears better and won’t steam.

Coat and rest: Place tilapia in a shallow dish. Pour the marinade over and gently rub to coat. Let sit for 10–15 minutes at room temperature. This short rest brightens the flavor without breaking down the fish.

Choose your cooking method: Bake: Heat oven to 400°F (200°C). Lightly oil a baking sheet or line with parchment. Arrange fillets in a single layer. Bake 8–12 minutes, depending on thickness, until the fish flakes easily and turns opaque.

Pan-sear: Heat a nonstick or cast-iron skillet over medium-high. Lightly oil the pan. Add fillets and cook 3–4 minutes per side, until lightly browned and just cooked through.

Air-fry: Heat to 375°F (190°C). Spray basket, add fillets in a single layer, and cook 7–10 minutes, flipping once if needed.

Check doneness: The fish should flake with a fork and reach 145°F (63°C) in the thickest part. Do not overcook—tilapia dries fast.

Finish and serve: Squeeze extra lemon over the top, add a sprinkle of fresh parsley, and serve with your favorite sides.