YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Lemon Zucchini Sauté
Pan-seared tilapia fillet served over a bright sauté of zucchini ribbons and fresh lemon juice, finished with a fragrant sprinkle of cracked black pepper.
INGREDIENTS
2.25 ounces Tilapia Fillet
100 grams Zucchini, sliced into ribbons
0.5 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Pat the tilapia fillet completely dry with a paper towel and season lightly with salt and cracked black pepper.
Heat half of the olive oil in a small non-stick skillet over medium-high heat.
Place the tilapia in the pan and sear for 2 to 3 minutes per side until the fish is opaque and flakes easily with a fork.
Remove the fish from the pan and set aside on a warm plate.
Add the remaining olive oil and the zucchini ribbons to the same skillet.
Sauté the zucchini for about 2 minutes until just tender but still vibrant green.
Turn off the heat, stir in the fresh lemon juice, and toss to coat the zucchini.
Serve the seared tilapia immediately over the bed of lemon-infused zucchini.