6 tilapia fillets with 2 cm thickness (500 g)
1 tablespoon of salt
1 bay leaf
1 tablespoon of olive oil
For the sauce
2 tablespoons of pickle relish, drained and chopped
1/2 teaspoon of lemon zest
2 tablespoons of lemon juice
1/2 teaspoon of minced garlic
1/2 teaspoon of salt
1 bay leaf
1/4 cup of olive oil (60 ml)
2 tablespoons of chopped parsley
2 tablespoons of chopped cilantro
3 lemons, cut into wedges (for serving)
6 tilapia fillets with 2 cm thickness (500 g)
1 tablespoon of salt
1 bay leaf
1 tablespoon of olive oil
For the sauce
2 tablespoons of pickle relish, drained and chopped
1/2 teaspoon of lemon zest
2 tablespoons of lemon juice
1/2 teaspoon of minced garlic
1/2 teaspoon of salt
1 bay leaf
1/4 cup of olive oil (60 ml)
2 tablespoons of chopped parsley
2 tablespoons of chopped cilantro
3 lemons, cut into wedges (for serving)
In a bowl, season the tilapia fillets with salt and bay leaves. Reserve
Fry the tilapia: in a large non-stick skillet, heat the olive oil over high heat
Add the tilapia fillets, cover, and fry until golden brown on both sides (approximately 7 minutes)
Prepare the sauce: while the tilapia is frying, in a small bowl, combine the pickle relish, lemon zest, lemon juice, garlic, salt, and bay leaves
Mix well
Add the olive oil in a thin stream, stirring constantly with a hand whisk until smooth (approximately 2 minutes)
Stir in the parsley and cilantro. Reserve
Transfer the tilapia fillets to a serving dish and cover with the sauce
Serve immediately, accompanied by lemon wedges
235 calories per serving
Note: If preferred, substitute tilapia with catfish.
