In reality, fish is one of the easiest and quickest meals you can prepare. It takes barely any time at all to cook, and it doesn’t require a laundry list of other ingredients to make it taste delicious. So recipes like this one can be the foundation for a quick weeknight meal.
You will also find that most of the white fish, such as the tilapia used here, are quite budget-friendly. See the Quick Tip for other suggested fish to use. All white fish have a very delicate flavor and are not “fishy-tasting,” at all, the way that fish with darker flesh can be.
INGREDIENTS
¼ cup unsalted butter, melted
3 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice, or more, to taste
Zest of 1 lemon
4 (6-ounce) tilapia fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.
Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
Serve immediately, garnished with parsley, if desired.
USE RED NEXT PAGE LINK BELOW
Quick Tip: While using fresh fish is always a good thing, many people do not know how to tell if fish is fresh. If you are looking at filets, the fish should have a very mild scent (not fishy), the flesh should be moist and it should look like it has been freshly cut, with no dried out or hard edges. If you are buying whole fish, their eyes should be bright and bulging, and their gills should be bright red or pink. It is perfectly acceptable to ask the fishmonger if you can examine the fish closely to see if it meets these criteria. If selecting frozen fish, they should be individually shrink-wrapped, even if there are multiple filets packaged in a larger bag, so that no ice crystals have been able to form around the fish. There should be no blood present.
Recipe and image courtesy of Chung-Ah at Damn Delicious
Leave A Comment