Tilapia Recipe

Prepare garlic

Peel and finely mince 2 cloves of garlic, or grate them on a microplane for a smoother texture.

Make marinade

In a shallow bowl or rimmed plate, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes until combined.

Marinate fillets

Pat 4 tilapia fillets dry with paper towels. Place fillets in a single layer in the bowl or on the plate and spoon the marinade over both sides, rubbing gently so the seasoning adheres. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs unsalted butter and let it melt and foam but not brown.

Cook tilapia

Add the marinated tilapia fillets to the hot pan, presentation side down first. Cook undisturbed for 3–4 minutes until the edges look opaque and a golden crust forms. Carefully flip using a spatula and cook the second side for 2–3 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Total cook time will depend on thickness (about 5–7 minutes).

Finish and garnish

Remove fillets to a warm plate. Stir 2 tbs chopped fresh parsley into any pan juices and spoon over the fish. Serve immediately with lemon wedges on the side for squeezing over the fillets.