1. Prepare the Fish:

• Pat the Nile Perch fillets dry with a paper towel to remove any excess moisture. This helps achieve a nice sear.
• Season both sides of the fillets with salt and ground black pepper. Set aside.

2. Fry the Garlic:

• Heat a frying pan or grill pan over medium-high heat. Add the olive oil to coat the pan.
• Once the oil is hot, add the thinly sliced garlic.
• Fry the garlic slices until just golden and crispy, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
• Use a slotted spoon to remove the garlic slices and set them aside, leaving the flavored oil in the pan.

3. Cook the Fish:

• Squeeze half of the lemon juice into the pan, mixing it with the garlic-infused oil.
• Place the seasoned Nile Perch fillets in the pan.
• Cook on one side for about 8 minutes, until the fillet is golden and starts to firm up.
• Flip the fillets and cook on the other side for another 6 minutes or until the fish is cooked through and flakes easily with a fork.

4. Finish and Serve:

• Squeeze the remaining lemon juice over the fillets in the pan during the last minute of cooking.
• Remove the fillets from the pan and place them on a serving plate.
• Garnish with the fried garlic slices, a slice of lemon, and a sprinkle of fresh herbs.
• Serve immediately with a light salad, grilled seasonal vegetables, or steamed rice.