Garlic aficionados all over the world love the pungent taste of garlic, but this sharp flavour is actually believed to have evolved as a way of keeping hungry creatures away. The phytochemicals responsible for the sharp garlic flavour are only produced when the plant's cells are damaged. In order to get the most out of your garlic, it is therefore important to chop, mince, crush, or chew it – or injure the cells in some other fashion. When you damage a garlic cell, enzymes stored in the cell vacuoles will trigger the breakdown of various compounds containing sulphur and this is what gives dishes with garlic their characteristic taste.  

INGREDIENTS

• Butter for greasing
• 4 tilapia fillets
• 2-3 cloves of garlic
• 1 tablespoon of butter
• 3 tablespoons of fresh lemon juice
• 1 teaspoon of dried parsley flakes
• Black pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a baking dish with butter.
3. Rinse the tilapia fillets under cool water and pat them dry.
4. Place the fillets in a single layer in the baking dish.
5. Finely chop the garlic.
6. Melt the butter. 
7. Pour lemon juice over the fish and drizzle melted butter on top.
8. Sprinkle with chopped garlic, parsley and pepper.
9. Bake in the preheated oven until the fish can be easily flaked with a fork. This will normally take roughly 30 minutes.