Prep the fish: Pat the tilapia dry with paper towels. Season both sides with salt, pepper, and paprika. Set aside while you prep the beans.

Blanch or quick-steam green beans: Bring a small pot of salted water to a boil and cook beans for 2–3 minutes until bright green and slightly tender. Drain and set aside. If you prefer, microwave-steam them for 2–3 minutes instead.

Sear the tilapia: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, add the tilapia. Cook 2–3 minutes per side until lightly golden and just opaque. Transfer to a plate and tent loosely with foil.

Sauté the garlic: Lower heat to medium. Add another tablespoon of butter to the pan. Stir in the minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, stirring constantly so the garlic doesn’t burn.

Deglaze and build the sauce: Pour in the broth and scrape up any browned bits from the pan. Simmer 1–2 minutes to reduce slightly. Add the remaining butter and swirl to emulsify into a silky sauce.

Add lemon and capers: Stir in the lemon zest and 1–2 tablespoons lemon juice. Add capers if using. Taste and adjust seasoning with salt and pepper.

Warm the green beans: Add the blanched green beans to the skillet. Toss in the sauce for 1–2 minutes until coated and tender-crisp.

Finish the fish: Nestle the tilapia back into the pan, spoon sauce over the top, and warm for 1 minute. Sprinkle with chopped parsley.

Serve: Plate the fish with green beans alongside. Spoon extra garlic butter sauce over everything and add lemon wedges on the side.