This is a Greek-Sephardic recipe that I adapted from Stella’s Sephardic Table by Stella Cohen. It’s a great recipe for when you want to make the fish ahead of time as its supposed to be served room temperature so you can make it early or the day before and put it in the fridge so it is great for Shabbat.
You will need a boneless skinless filet of a white fish. I used 2 lbs of Tilapia here but I have also used catfish (not kosher) and it was good too. Heat up just enough oil to coat the bottom of the pan. Salt and pepper both sides of the fish and then pat it with flour.
Then shake off the excess flour and cook for a few minutes on each side until its cooked through and slightly browned on the outside.
Take out the fish and add 1/4 cup of olive oil to the pan. When its hot add 4 cloves of chopped garlic and let it cook for a minute. Then add a few tb of chopped parlsey and dill, 1 tsp of salt, 1/2 tsp of sugar and the juice of one lemon.
Let the marinade cook for a minute and then pour it over the fish and let it sit for at least an hour or refrigerate and bring to room temperature before you eat it.