Two tilapia loins, flour-crusted and finished in a minute, speak for themselves on a weeknight. The mild, flaky white fish takes garlic, lemon, and brown butter without fuss. Dinner is on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 430 calories a serving, 26 g protein, 18 g carbohydrate, 29 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 2 tablespoons flour with 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Pat the 2 tilapia loins dry and coat both sides with the flour mixture, tapping off excess.
2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat until shimmering. Lay the tilapia skin side down in the pan and cook without moving until the underside is golden and releases easily, about 4 minutes. Flip and cook the other side for 2 minutes until just opaque through the center.6 min
3. Transfer the tilapia to a plate. Add 2 tablespoons butter to the empty pan, then stir in 3 thinly sliced garlic cloves. Cook, swirling the pan, until the butter foams and turns golden brown and the garlic is fragrant, about 1 minute.1 min
4. Squeeze the juice of half the lemon over the tilapia and pour the brown butter and garlic over the top. Cut the remaining lemon half into wedges to serve alongside.

Note Swap the tilapia for cod or sole if needed. Leftovers keep refrigerated for one day; flake over salad or rice. Serve with roasted asparagus or a simple green salad dressed with the remaining lemon juice and oil.