Citrus Fish Fillets with Rosemary and Garlic
Citrus flavors compliment any mild, white fish, and this Citrus Fish Fillets with Rosemary and Garlic is no different. The type of white fish is your choice, but a firmer fish works best. The blend of the orange zest, garlic and rosemary adds a wonderful citrusy layer of flavor. Spooning the remaining citrus liquid over the fillets adds even more orangey goodness. This allows you to serve it with a lighter, side dish, whether rice, herbed fingerling potatoes or even a quinoa.
4 4-6 ounce Fillets of Cod, Tilapia, or other firm, flaky white fish
Sea Salt to Taste
Freshly Ground Black Pepper to Taste
3 Tablespoons Olive Oil
1 Teaspoon Dried Rosemary
4 Cloves Garlic, Finely Chopped
Zest of 2 Oranges, Finely Chopped
Pat dry the fillets. Season on both sides with salt and pepper to taste. Set aside.
Heat the oil in a large skillet over medium heat. When the oil starts to shimmer, add the garlic, rosemary and orange zest. As the garlic starts to sizzle, add the fish and cook about 2 to 3 minutes until golden and crisp on 1 side. Flip over and cook another 3-5 minutes until throughly cooked. It will be opaque and flake easily. Time varies for thickness of the fillets. The garlic and zest will also turn golden, but be sure it doesn’t burn. Turn the heat down to medium-low if it gets too brown.
Serve immediately spooning the citrusy oil mixture over the fillets.