NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

2 medium Zucchini

1 tbsp Olive oil

1 tbsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Fresh parsley

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the zucchini into half-inch rounds and toss them in a bowl with the olive oil, half of the sea salt, and half of the garlic powder.

• 3

  Spread the zucchini in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly golden.

• 4

  While the zucchini roasts, pat the tilapia fillets completely dry with paper towels to ensure a good sear.

• 5

  Season both sides of the tilapia fillets with the remaining sea salt, black pepper, and garlic powder.

• 6

  Heat the ghee in a large non-toxic skillet over medium-high heat until shimmering.

• 7

  Place the tilapia in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 8

  During the final minute of cooking, add the minced garlic to the pan and squeeze the fresh lemon juice over the fish.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately alongside the roasted zucchini.