Fried Tilapia Fillet ( With Lemon & Garlic )
Fried Tilapia Fillet ( With Lemon & Garlic )

Hi, I’m Jane. Today, I will show you a way to prepare fried tilapia fillet ( with lemon & garlic ) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Fried Tilapia Fillet ( With Lemon & Garlic ) Recipe

Fried Tilapia Fillet ( With Lemon & Garlic ) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Fried Tilapia Fillet ( With Lemon & Garlic ) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have fried tilapia fillet ( with lemon & garlic ) using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Fried Tilapia Fillet ( With Lemon & Garlic ):

  1. Prepare 1 as needed Onions
  2. Prepare 1 as needed Cilantro
  3. Make ready 2 tbsp Blended Garlic
  4. Get 2 tsp Lemon Juice
  5. Make ready 1 tsp Ground oregano
  6. Make ready 1 large Tilapia fillet

Steps to make Fried Tilapia Fillet ( With Lemon & Garlic ):

  1. Chop the onions and the cilantro .
  2. Add garlic , choped onions , & cilantro to the slice of tilapia fillet.
  3. Add the lemon juice and ground oregano to the tilapia fillet .
  4. Add oil to a pan (olive oil recommended ) and fry the tilapia slice for about 2 mins each side
  5. Serve .

So that is going to wrap this up for this exceptional dish fried tilapia fillet ( with lemon & garlic ) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

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