- White fish of your choosing. I like using a medium-density fish such as Haddock or Cod. I also like to keep the skin on my fillets.
- 5 fresh garlic cloves
- 1 lemon
- Olive oil
- Salt and pepper
Wash and dry fish fillets.
Season flesh side of fillets lightly with salt and pepper.
Heat a skillet with olive oil over med to med-high heat. (Avoid using a non-stick pan for this recipe to get nice caramelization on the fish.)
When the olive oil is nice and hot, add the fish, flesh side down.
Add chopped garlic in the oil surrounding the fish.
When the fish un-sticks slightly from the pan, flip it.
Squeeze the juice of one lemon over the fish.
When the fish is done, remove it from the pan and add 1 tablespoon more of olive oil. Let this oil sit for about a minute and use it to loosen any left over garlic on the pan.
Pour oil over fish, top with a little more fresh lemon.
I eat this with some fresh sautéed vegetables. Heat olive oil with fresh chopped garlic, and add all of your favorite chopped veggies. Often I use eggplant, onions, mushrooms, broccoli stems, tomatoes (substitute red peppers if you are not yet at the stage to incorporate tomatoes), and even a bit of fresh lettuce. Sauté with salt, pepper, a few red pepper flakes, and of course your favorite selection of fresh herbs.