Tilapia with Charred Lemon and Crispy Garlic
Ingredients
- 4 fillets (6 oz each)tilapia fillets (skin-on)
- 2lemon
- 6 clovesgarlic
- 4 tablespoonolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 4 sprigsfresh thyme
- ½ cupdry white wine
Prep
- 01
Slice 2 lemons in half lengthwise. Char the cut sides in a dry skillet over medium-high heat for 2 to 3 minutes until golden and caramelized.
- 02
Mince 6 garlic cloves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add minced garlic and cook for 1 to 2 minutes, stirring often, until golden and fragrant. Transfer garlic to a plate; reserve the infused oil.
- 02
Pat tilapia fillets dry with paper towels. Season both sides with salt and pepper.
- 03
Add 2 tablespoons fresh olive oil to the skillet and heat over medium-high until just smoking. Place fillets skin-side down and cook for 3 to 4 minutes without moving, until skin is crispy and golden. Flip and cook for 2 to 3 minutes more, until the flesh is opaque and flakes easily.
- 04
Transfer fillets to a serving platter. Pour white wine into the skillet, scraping up any browned bits, and simmer for 1 minute. Remove from heat.
- 05
Halve the charred lemon halves and place one on each fillet. Drizzle the pan sauce over fish, scatter crispy garlic and fresh thyme on top, and serve immediately with the lemon for squeezing.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes to the garlic as it cooks. A squeeze of fresh lime juice in the final pan sauce adds brightness. Fresh basil or parsley can replace thyme for a different herb profile.
Serve with crusty bread or a simple green salad to soak up the bright pan sauce. Tilapia is mild and forgiving—don't overcook or it will dry out. If skin sticks to the pan, a flat spatula and patience work better than force.