Lemon-Infused Tender Tilapia

Heat 1 tablespoon of olive oil and ½ tablespoon of unsalted butter in a skillet over medium heat.

Season the tilapia fillets with ½ teaspoon of salt and ¼ teaspoon of black pepper, and place them into the skillet. Cook for 3 minutes on each side until golden and flaky. Transfer the cooked fillets to a plate and keep them warm.

In the same skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the minced garlic and cook for 20 seconds until fragrant.

Pour the ½ cup of low sodium chicken broth into the skillet and bring to a gentle simmer. Cook for about 4 minutes, or until reduced by one-third.

Lower the heat to medium-low and gradually whisk in ¼ cup of heavy cream and 2 tablespoons of fresh lemon juice. Continue to whisk to avoid curdling.

Taste the sauce and adjust salt and pepper accordingly.

Pour the creamy lemon sauce over the reserved tilapia fillets, or add the fillets back into the skillet.

To finish, garnish the tilapia with ¼ cup of chopped fresh parsley before serving.