Farm-raised tilapia is mild and cooks in minutes, which is exactly what a tired weeknight calls for. A squeeze of lemon and a touch of garlic turn these fillets into dinner without fuss. Serve with rice or greens on the side and you're done.

Serves 2. 20 minutes, 15 at the stove.

About 370 calories a serving, 35 g protein, 6 g carbohydrate, 24 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Pat the tilapia dry with paper towels, season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Lay the fillets skin-side up in the hot pan and cook for 3 minutes without moving them until golden on the bottom. Flip and cook for 2 minutes more on the other side, until opaque throughout.5 min
3. Mince 2 garlic cloves and stir into the pan with 1 tablespoon butter. Squeeze juice from half the lemon over the fish, let it sizzle for 30 seconds, and divide between two plates. Serve the second half lemon on the side.1 min

Note Swap tilapia for cod or flounder if your shelf holds them. Leftovers keep two days in the fridge and can be flaked into pasta or a salad. Serve with steamed rice, couscous, or roasted broccoli to round out the plate.