This recipe is perfect for lunch or dinner with family. Since this is fish, even those that watch their weights will love this. Even the meat lovers won’t complain because the garlicky taste is too good and too flavorful that it will surely satisfy their palates. I haven’t been to the Canary Islands, but we have tried this using whole fish and it still tasted great. The flavors in this fish recipe will taste good no matter what type of fish you will use.
We made this using sea bass once and it still blew everybody’s minds away!
Ingredients
1 1⁄2 lbs tilapia fillets
4 garlic cloves, thinly sliced
3 tablespoons Bertolli olive oil
salt and pepper
lemon, for serving
chopped parsley (to garnish)
Instructions
Season fillets with salt and pepper.
Heat oil in a skillet. Put fillets in first, over medium heat, and when they start to turn color a bit add garlic slices. Cook for about 4 minutes or so, then flip fillets.
Fry until cooked through, and fish flakes easily with a fork– this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
Serve with freshly squeezed lemon juice and garnish with chopped parsley.
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Quick Tip: You can do this with any white fish, sea bass is great this way.
