Fish and lemon. Lemon and fish. Who discovered this basic match that nearly everyone loves? In the far past it may have been for more practical, hygienic reasons, where refrigeration and ice were not involved. Whatever the reason, we instinctively know that they taste wonderful together, so we’ll keep repeating it for as long as it works.
Now, onto the fish selection. Tilapia is freshwater fish with a mild taste, and it’s origins go all the way back to Ancient Egypt! It is an excellent choice for a complete protein source (containing all the essential amino acids) and unsaturated fat, along with sufficient levels of calcium and potassium. You should be getting enough minerals and vitamins through your diet, so make it a conscious effort to eat what your body needs by the means of whole foods, not supplements, every day. Fish dishes are always a good way to add vitamin D and Omega-3s into your energetic life. Some alternatives to tilapia are cod, perch, flounder and sole; choose what you can find fresh at the market!
All you really need to complete this meal, is a side salad with fresh or steamed greens, we also recommend a broccoli salad with homemade mayonnaise.
Lemon And Garlic Tilapia Recipe
Protein: 44g / %
Carbs: 4g / %
Fat: 18g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 tilapia fillets or any white fish fillets
- Juice and zest of 1 lemon
- 4 garlic cloves, minced
- Lemon wedges, for serving
- Fresh parsley, minced (to garnish)
- 1/4 cup ghee
- Sea salt and freshly ground black pepper
- Heat a skillet over medium-high heat.
- Season the fish fillets generously with sea salt and black pepper to taste.
- Add the ghee, garlic, and zest to the pan and let it melt, stirring occasionally.
- Once melted, add the fish fillets to the skillet and cook the fish on both sides, about 2 to 3 minutes per side, depending on the fillets thickness. Meanwhile, baste the fish with the ghee sauce as it cooks.
- Serve the fillets with fresh parsley and lemon slices.