Fish (tilapia/hake) Recipe

Prepare garlic

Peel and mince the garlic finely (or grate on a microplane) so it will release flavor into the marinade.

Pat the tilapia or hake fillets dry with paper towels. This helps the marinade stick and promotes even browning.

In a shallow bowl or plate, whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon chili flakes until combined.

Place the fillets into the marinade and turn to coat both sides. Cover and refrigerate for 15–30 minutes. (If using very thin fillets or in a hurry, 10–15 minutes is adequate; avoid marinating longer than 45 minutes for these delicate white fish because the acid will start to 'cook' the flesh.)

Remove the fillets from the refrigerator 5 minutes before cooking to take off the chill; reserve the marinade.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter has melted and begins to foam but not brown, swirl the pan to coat.

Shake off excess marinade from each fillet and place the fillets in the hot pan presentation-side down. Don't overcrowd the skillet; cook in batches if needed. Reduce heat to medium.

Cook without moving for 2.5–4 minutes, depending on thickness, until the underside is golden and the fillet releases easily from the pan.

Flip the fillets carefully with a spatula and add reserved marinade around the fish (not directly on top) and add a couple of thin lemon slices to the pan. Cook the second side for 2–3 minutes more, basting the tops of the fillets with melted butter and pan juices using a spoon. Fish is done when opaque through the center and flakes easily with a fork; internal temperature about 60–63°C (140–145°F).

If you prefer a finished glaze, tilt the pan slightly and spoon the foaming butter and pan juices over each fillet for 30–45 seconds to finish.

Transfer cooked fillets to a warm plate and tent loosely with foil while you cook remaining fillets, adding a little more butter/oil between batches if the pan becomes dry.

Once all fillets are cooked, return them all to the pan briefly over low heat to rewarm and spoon any accumulated pan juices over them.

Squeeze fresh lemon juice from the remaining lemon over the fillets, sprinkle chopped parsley evenly, and season to taste with a small pinch of salt and pepper if needed.

Garnish with lemon wedges and extra parsley. Serve immediately with your choice of sides (rice, roasted vegetables, salad, or potatoes).