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Pat tilapia fillets dry with paper towels.
Heat 10-inch skillet over medium-high heat for 2-3 minutes until very hot.
Season fillets with salt and pepper.
Add olive oil to pan, then place fillets skin-side up.
Sear undisturbed for 3-4 minutes until golden brown.
Flip and cook 2-3 minutes until internal temperature reaches 145°F.
Push fillets to sides, add 1 tablespoon butter and minced garlic to center.
Cook garlic 30 seconds until fragrant.
Add lemon juice and remaining 2 tablespoons butter, swirl to emulsify.
Plate fillets and spoon sauce over top. Garnish with fresh thyme or parsley if desired.
Serve immediately with lemon wedges.