Heat a nonstick grilling pan with a medium to medium high heat

Meanwhile, pat the fillets of fish with paper towels, making sure to remove any excess water

Transfer the fillets of fish over a wire rack, brush each one with a kiss of garlic infused olive oil on both sides and season each one with sea salt & black pepper, once again on both sides

Once the pan is very hot, add the fillets of fish into the pan, two at a time, for the tuna go 1 ½ minutes per side and for the cod and salmon go 3 minutes per side (the thickness of the fillets I used where 1 inch / 2.50 cm thick, if yours are thinner go 30 seconds less per side, if they are thicker go 30 seconds more per side)

Once the fish is fully cooked, transfer over a wire rack and let it rest for 1 minute

To make the garlic and parsley sauce to serve over the fish, add in 2 cloves garlic roughly chopped into a mortar (you can also use a food processor), along with a pinch of sea salt and 2 tbsp fresh parsley, pound down until you form a paste, then add in 2 tbsp extra virgin olive oil and ½ tsp lemon juice, mix together and pour over the pieces of fish