Quick Lemon Garlic Fish

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  6 oz Tilapia, Fillet
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  0 Parsley, Fresh(15g)
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  1 Lemon(108g)
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  1 Garlic(3g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.1 tsp 1/8 tsp salt ($0.02)
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  15 15-20 cranks freshly cracked black pepper ($0.03)

Instructions

1. 1Rinse the parsley, shake dry, and strip the leaves from the stems. Mince the parsley and garlic together in a food processor until finely chopped. Cut the lemon in half; add juice and zest from one half to the processor along with the olive oil, salt, and pepper. Pulse until fully combined. Reserve the second lemon half for garnish.
2. 2Pat the tilapia fillets dry with paper towels and place them in a shallow dish. Pour the lemon-garlic-parsley mixture over both sides of the fillets, ensuring even coverage.
3. 3Heat a large skillet over medium-high heat and lightly coat with olive oil. Preheat for 2–3 minutes until the oil shimmers.
4. 4Place the tilapia fillets in the hot skillet and cook over medium-high heat for 3–4 minutes without moving them, until the underside is opaque and lightly golden. Flip carefully and cook the second side for 2–3 minutes more until the flesh is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F.
5. 5Transfer the cooked fish to a cutting board. Divide the tilapia fillets evenly into 2 airtight containers while hot, spooning any remaining pan sauce over top.
6. 6Slice the reserved lemon half into wedges and place alongside the fish in each container.
7. 7Seal containers and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, or enjoy cold.