4 tilapia filets or loins
2 garlic cloves, finely minced
2 tablespoons fresh lemon juice, plus more
3 tablespoon olive oil, divided
1 teaspoon dried parsley flakes
2 tablespoons freshly chopped basil
salt and pepper to taste


1.Place the fish in a large ziploc bag and add garlic, 1 tablespoon of olive oil, lemon juice, and parsley. Toss fish around to coat and place in refrigerator for 20 minutes.
2.Once ready to cook, heat 1-2 tablespoons of olive oil in nonstick skillet over medium-high heat until oil begins to shimmer. Cook fillets two at a time for about 3-4 minutes per side or until opaque and slightly browned.
3.Squeeze additional lemon juice over fish, sprinkle with salt and pepper and serve over brown rice. Serves 4.

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