Lemon Garlic Tilapia
A bright, elegant pan-seared fish with aromatic garlic and fresh lemon, paired with your choice of vegetable sides. Naturally light and adaptable to any seasonal produce.
Ingredients
Method
Pat tilapia fillets dry with paper towels and season both sides generously with salt and black pepper. Mince garlic and measure lemon juice.
Prepare your vegetable side: slice zucchini into 1/4-inch rounds, or cut asparagus into spears, keeping pieces roughly uniform for even cooking.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add vegetables, season with garlic powder, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until tender-crisp. Transfer to a plate.
In the same skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Carefully place tilapia fillets in a single layer and cook 3–4 minutes per side without moving them, until the flesh is opaque and flakes easily.
In the final minute of cooking, scatter minced garlic around the fillets and pour lemon juice over them. Tilt the pan and baste the fish with the pan sauce for 30 seconds until fragrant.
Divide fish and vegetables among plates. Spoon pan juices over each fillet and garnish with fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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