Pat the tilapia fillets dry with paper towels. Season both sides with salt, black pepper, and lemon pepper seasoning.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the tilapia fillets to the skillet and cook for 3 to 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the lemon zest and lemon juice to the skillet, stirring to combine and create the sauce. Cook for 1 minute to slightly reduce the sauce.
Return the cooked tilapia fillets to the skillet and spoon the lemon butter sauce over the fish. Cook for an additional 1 to 2 minutes to warm through.
Sprinkle chopped fresh parsley over the fillets before serving.