Pat the tilapia fillets dry with paper towels. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Dredge each fillet in the flour mixture, shaking off the excess.

Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets and cook without moving for 3 to 4 minutes, until the edges are golden and the fish releases easily. Flip and cook another 2 to 3 minutes, until opaque and flaky. Transfer to a plate.

Reduce the heat to low. Add the butter to the pan, let it melt, then stir in the lemon juice and a pinch of salt. Scrape up any browned bits and cook for about 30 seconds until fragrant.

Plate the tilapia and spoon the lemon butter sauce over the top. Garnish with parsley if desired and serve immediately with lemon wedges.