Description
A quick, flavorful weeknight meal featuring pan-fried Nile perch fillets with garlic, lemon, and herbs. Serve with rice and a fresh salad.
Ingredients
Units
Scale
- 2 lbs (907 g) Nile Perch Fillets
- 1.5 tbsp (22 ml) olive oil
- 5 cloves garlic
- Salt
- Ground black pepper
- Fresh herbs
- 1 lemon
Instructions
- Prepare the Fish:
- Pat the Nile Perch fillets dry with a paper towel to remove excess moisture. Season both sides of the fillets with salt and pepper. Set aside.
- Fry the Garlic:
- Heat a frying pan over medium-high heat. Add olive oil to coat the pan. Add thinly sliced garlic and fry until golden and crispy, about 2-3 minutes. Remove garlic with a slotted spoon, reserving the oil.
- Cook the Fish:
- Squeeze half a lemon into the pan, mixing with the garlic oil. Place the seasoned fillets in the pan. Cook for 8 minutes on one side, until golden and firm. Flip and cook for another 6 minutes, or until cooked through and flakes easily.
- Finish and Serve:
- Squeeze remaining lemon juice over fillets during the last minute of cooking. Remove fillets and place on a serving plate. Garnish with fried garlic, a lemon slice, and fresh herbs. Serve immediately.
Notes
- For even cooking, ensure your Nile perch fillets are of uniform thickness. Thicker fillets may require slightly longer cooking time.
- Substitute other firm white fish like cod or snapper for the Nile perch, adjusting cooking time as needed based on thickness.
- Store leftover Nile perch in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: African
Nutrition
- Serving Size: One fillet
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 100