Gather all the ingredients. Have the cilantro and olive oil marinade ready (see my recipe collection for details). Use 1 to 2 tablespoons of marinade for each fish fillet. Spread the marinade evenly on both sides using a brush or spatula, being careful not to break the fillets.

Let the fillets rest in the refrigerator for 20 minutes, up to a maximum of 30 minutes, so the lime juice doesn’t cook the fish. Heat a skillet over medium heat and brush it with the tablespoon of olive oil.

Place the fish fillets in the skillet and let them brown on one side before flipping. Use two wooden or silicone spatulas to turn them gently so they don’t break. Once browned and cooked through on both sides, serve with your favorite side dish. I served mine with sautéed zucchini and Parmesan cheese.