3 garlic cloves, finely minced
3 T. fresh lemon juice, plus more
4 1/2 T. olive oil, divided
1 1/2 t. dried parsley flakes
3 T. freshly chopped basil
salt and pepper to taste
Place the fish, garlic, 1 1/2 T of olive oil, lemon juice, parsley, and basil in a large ziploc bag. Seal the bag and toss until the fish is coated, then marinate for twenty minutes.
When done marinating, heat 1 1/2 -3 tablespoons of olive oil in nonstick skillet over medium-high heat. Cook two fillets at a time, about 3-4 minutes per side or until opaque and slightly browned.