Instructions

• Rinse the tilapia fillets under cold water and pat them dry with paper towels.
• Line a broiler pan or a rimmed baking sheet with aluminum foil. Position the oven rack 6 to 8 inches from the heating element and set the broiler to Low.
• Arrange the 6 tilapia fillets in a single layer on the foil with space between each fillet.
• Season each fillet with kosher salt and black pepper to taste. Sprinkle the 1 teaspoon dried oregano and the 1 teaspoon fresh parsley evenly over the fillets.
• Drizzle the 3 teaspoons extra virgin olive oil evenly over the fillets, then distribute the 3 crushed garlic cloves evenly on top (spread the garlic so it is not piled in one spot).
• Place the pan under the broiler and cook on Low for about 6 to 8 minutes, without turning, until the fish is opaque and flakes easily with a fork—watch the garlic to avoid burning.
• Remove the fish from the oven and serve immediately with the lemon wedges for squeezing over the fillets.