Heat the oven to 375°F.

Heat a small skillet over medium heat. Add the butter and let it melt. Stir in the garlic and let it cook for about 3-5 minutes until it becomes fragrant. Be careful to not allow it to burn.

Add the white wine and simmer for about 2 minutes. This will burn off the alcohol.

Add the lemon juice and parsley. Stir it in and remove the skillet from the heat.

As the sauce is cooking, rinse off the tilapia fillets and pat them dry with paper towels. Season both sides with salt and pepper and place them in a baking pan.

Once the sauce is finished cooking, pour it over the fillets.

Cut the lemon in half lengthwise. Cut one half in slices and place around the fillets. (The rind gets bitter as it cooks, so placing them on the fish could make the fish bitter where the lemons are.)

If desired, sprinkle red pepper flakes on the fish.

Place the baking pan in the oven uncovered for 20-25 minutes.

Slice the other half of the lemon into 4 wedges. Add these as garnish along with some fresh curly parsley.