Melt 4 tablespoons of unsalted butter in a saucepan over low heat, stirring gently. Mix in 1 tablespoon of fresh thyme, followed by the zest and juice of 1 lemon and 1 teaspoon of Worcestershire sauce. Season with a pinch of salt and set aside.

Pat the tilapia fillets dry with paper towels. Season with salt and black pepper, then dredge in a mixture of ⅓ cup of flour, 1 teaspoon of paprika, and ½ teaspoon of garlic salt.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. To check if ready, sprinkle a pinch of flour into the pan; it should sizzle immediately.

Place the seasoned tilapia in the skillet, avoiding overcrowding. Sear for 1.5 to 2 minutes on each side until golden.

Transfer the cooked tilapia to serving plates and drizzle with the lemon butter sauce. Garnish with lemon zest or parsley before serving.