Low Iodine Pan-Fried Tilapia with Fresh Herbs

Total time30 min

Prep time10 min

Cook time20 min

Low Iodine Pan-Fried Tilapia with Fresh Herbs

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Ingredients

4 servings

For the fish

4 tilapia fillets (about 6 oz each)
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh ginger, finely grated
2 tbsp olive oil, divided

For the fennel

1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh fennel fronds, roughly torn (optional)

Instructions

1
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced fennel and 1/4 tsp salt, and cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes. Transfer to a plate and set aside.
2
Pat the tilapia fillets dry with paper towels and season both sides with 1/2 tsp salt. In a small bowl, combine the parsley, basil, and grated ginger, then press the herb mixture evenly onto the top side of each fillet.

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