Pan Fried Tilapia
Feb 27, 2020, Updated Apr 17, 2024
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This delicious and juicy pan fried Tilapia with creamy lemon sauce tastes like summertime. The combination of fresh garlic, herbs, and a splash of lemon juice offers a dining experience reminiscent of a gourmet restaurant. The tender and flaky fish makes this the finest tilapia dish I’ve ever made!
If you are a fan of seafood, don’t miss out on this fabulous fritto misto, these baked lobster tails, and my easy maki roll!
Tilapia is one of my go-to weeknight dinners because it cooks fast (hello, 20-minute meals 🙌), and after soccer and dance, that’s exactly what I need. I love how it soaks up fresh flavors like lemon, garlic, and parsley—it’s versatile and always hits the spot. This recipe walks you through how to pan-sear tilapia to perfection in a creamy, rich sauce. It’s honestly one of my favorite ways to make it, right up there with my Mediterranean baked tilapia and garlic butter baked tilapia!
This simple method is also perfect for a quick weeknight meal because it’s done in about 20 minutes. I love to serve it with the creamy lemon sauce, hearty, dense bean salad, and crispy air fryer potato wedges for a completely satisfying meal.
Why You’ll Love This Recipe
- Impressive enough to serve at dinner parties to wow your guests with a gourmet taste experience.
- Quick and convenient, this tilapia recipe is done in under 15 minutes – a perfect choice for busy weeknights.
- Easy cleanup thanks to the simplicity of using just one pan for the entire process.
What is Tilapia?
Tilapia is a mild white fish and has gained popularity in culinary circles due to its high protein content and mild flavor. When fresh, tilapia boasts a sweet taste without any fishy or foul odors. The key to selecting the best quality is ensuring the fish is firm with somewhat translucent flesh, and it should not be sticky or slimy to the touch. Additionally, prime tilapia fillets are free from white or colored spots, indicating their freshness and quality.
What You’ll Need
Get ready to cook up some delicious tilapia in your frying pan! Below, you’ll find all the ingredients needed to bring this flavorful dish to the dinner table. Please scroll down to the recipe card for full details.
For The Fish
- Olive Oil – Used for cooking the fish. Canola or avocado oil can be used instead.
- Butter – It adds richness and flavor to the fish while searing. If you don’t want to use butter, olive oil or any other cooking oil will also work.
- Tilapia fillets – I use four thawed filets. If tilapia is not available, any mild white fish like cod or haddock will work similarly. You could even switch it up and make it with my blackened mahi mahi recipe instead.
- Salt and black pepper – Simple seasoning to flavor the fish.
- Fresh parsley – for garnish.
For The Lemon Cream Sauce
- Butter – Used to create the base for the sauce and add creaminess and flavor.
- Garlic – Perfect ingredient to infuse the sauce with a rich aroma and taste. If fresh garlic isn’t available, garlic powder is a good alternative.
- Chicken broth (or dry white wine) – Helps to deglaze the pan and add depth to the sauce’s flavor.
- Heavy cream – Contributes to the rich, creamy texture of the sauce. For a lighter option, you can use half & half.
- Fresh lemon juice – Adds brightness and acidity to balance the creaminess.
- Salt and black pepper – To adjust the sauce to taste.
How to Make Pan Fried Tilapia
To master the art of pan frying tilapia fillets, follow these simple steps to ensure it turns out perfectly golden and flaky!
- Cook the Fish: Heat oil and butter in a skillet over medium heat. Season the fish with salt and pepper and cook it for 3 minutes per side. Remove it from the pan and set aside.
- Make the Sauce: In the same pan, melt more butter over medium-high heat. Add garlic, then whisk in chicken broth and cook until reduced by ⅓. Lower the heat, and incorporate the remaining butter and cream, followed by lemon juice. Season to taste.
- Combine and Serve: Remove the sauce from the heat. Drizzle the sauce over the tilapia, garnish with parsley, and serve.
Recipe Tips
- Dry the fish. Before you start, if the fillets are wet, give them a quick pat down to dry them off.
- Heat up the skillet. It’s important to let your skillet heat up properly with the butter and olive oil; otherwise, if the pan isn’t hot enough, that pan fried tilapia might just soak up oil and turn soggy instead of crisping up.
- Add more oil. If you’re cooking multiple batches, you might need to add a bit more butter and oil to the pan.
- Don’t overcook. Remember, tilapia cooks pretty fast, so keep an eye on it to prevent overcooking, which can make the fish tough and chewy. The fillets are done when they easily flake with a fork.
- Rest. Let the cooked tilapia rest for a few minutes before serving; this helps the fillets stay juicy.
- Flavors. Use fresh lemon juice and don’t skip the garlic. And if you’re in the mood for a little extra spice, add a dash of cayenne pepper or pepper flakes before frying them.
Serving Suggestions
To perfectly complement this delicious tilapia recipe, add a refreshing kani salad or a hearty roasted vegetable salad.
Also, fish is best served with a light and fresh veggie, like oven roasted asparagus, this seriously tasty steamed broccoli, or roasted green beans. If weather permits, you could also add some grilled zucchini or grilled eggplant.
Additionally, light-flavored rice will pair nicely. Think cilantro lime rice, lemon rice, or consider my Mediterranean rice or this jollof rice.
How to Store & Reheat Leftovers
Tilapia is typically best served immediately. When you store it, it can become mushy or develop a strong fish smell. If you do have leftovers, store them in your refrigerator in an airtight container for 1 to 2 days. Reheat it in a lightly greased skillet over medium-low heat.
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Pan Fried Tilapia
Ingredients
For the Fish
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 skinless tilapia fillets
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
For the Lemon Cream Sauce
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- ½ cup low sodium chicken broth, or dry white wine
- ¼ cup heavy cream
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper, to taste
Instructions
- Set a skillet over medium heat; heat up 1 tablespoon olive oil and 1 tablespoon butter.
- Season the fish with salt and pepper and transfer it to the skillet; cook for 3 minutes per side. Remove the fish from the skillet and set aside.
- Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the garlic and cook for 15 seconds.
- Slowly whisk in the chicken broth and cook for 4 minutes or until reduced by 1/3. Reduce heat to medium-low and add remaining butter. Slowly whisk in the heavy cream.
- Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.
- Season with salt and pepper, then taste the sauce and adjust accordingly.
- Remove from heat.
- Pour the sauce over the fish, or return the fish back into the skillet and spoon the sauce over it.
- Garnish with parsley and serve.
Video
Notes
- Choose fresh tilapia fillets that are firm, have a translucent color, and do not have a fishy odor. Thaw the filets if they are frozen.
- Preheat your skillet so it is well-heated before cooking the fish to achieve a perfect sear that locks in flavors.
- Keep stirring the sauce to ensure the cream and lemon integrate perfectly without curdling.
- Serve the tilapia with a side of steamed vegetables, mashed potatoes, or a fresh salad to complete the meal.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was very easy and so delicious. My husband was very impressed. I was cautious with the lemon because he is not a fan of lemony sauces. I think you could even leave it out! I will be making this many times and plan on making it for company.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
I’m planning on making this tonight for friends. In the directions, it says to season with salt and pepper when you cook the fish, but in the picture It looks as though there is something else on the fish, possible paprika? It has an orange color to it, what is that?
Hi!
Yep, it’s paprika. 😊 Used it to add some color.
If you haven’t tried this yet, you need to! It’s delicious and so easy to make!! I served it over linguini and the pasta went great with the sauce. As soon as my husband took a bite he asked “why hadn’t you made this yet, it’s amazing”. Definitely making many more times.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Made this for the first time tonight and dinner was a hit!! Husband and guest alike really enjoyed it, so much so that the husband says need to add more fish to our weekly menu. (Still in shock since he’s a red meat guy) Sauce was perfect, and has now been added to a recipe card to have with chicken or shrimp. Perfect blend of flavors and freshness without being to heavy.
That’s great to hear! I’m very happy everyone enjoyed it! Thank YOU! 🙂
This was ABSOLUTELY DELICIOUS! It has my favorite things in life, seafood, ☑️, butter and garlic, ☑️, lemon and cream, ☑️☑️☑️!!! Will definitely make it again and again!! This comment is for all you people who think it’s Katrina’s job to keep you within your daily calorie count. I’m pretty you all know what products in this world are fattening and those that are not. She is a genius cook/chef and is kind enough to share with the world the most flavorful and delicious recipes with us. It should be up to you to find out that information. Just saying.
I made this for dinner tonight along with saffron rice and steamed green beans. It was so good !!! My husband couldn’t stop raving about it! Thank you so much for the recipe.
I am very glad you enjoyed it! Thank YOU! 🙂
This dish was delicious however I though it was a bit funny this dish was so low in calories when it called for 3 tbsp of butter and 1 tbsp of oil. Put this recipe into a recipe calorie calculator and it is infact 243 calories per serving. Just some information for those airing on the lighter side of calories
I wouldnt trust the nutritional information shown. For one thing, it shows 1 serving (which would be 1 filet) is 1g protein. A 4oz filet is 19 g protein! Which is a good thing but way off from this recipe. I also 7sed way less butter, oil, and heavy cream than the recipe states, yet my calories per serving (4 servings total) are within 20 calories from what us listed.
Whoa is this lemon forward! I personally loved the sauce, because I’m fond of sour things. I do drink pickle juice after all. But it was a shock to taste the sauce at first. I’m not sure if it’s supposed to be so lemon forward, but if you have someone sensitive to sour things you’ll definitely want to dial back some lemon. I just want to add that I followed the directions and used the measured amounts listed.
I agree with this. Thought maybe I did something wrong. I added a bit of sugar (which pairs well with lime and lemon juice sometimes) and was able to get it where we liked it. It was a new taste for me as I don’t eat a lot of variances in sauces. But we liked it. Kid-approved! Just might reduce the lemon juice next time.
I’m glad you enjoyed it! Thank YOU! 🙂
Can’t wait to try. How will using almond milk (unsweetened) affect the recipe??
I want to try your Tilapia creamy lemon sauce recipe. How much lemon juice do you use in this recipe. Sorry i missed it or wasn’t posted. Thank you!!
Hi 👋
If you scroll down to the “recipe card”, or just click on “Jump to Recipe” at the very top of the post, you’ll see that the recipe calls for 2 tablespoons fresh lemon juice.
Would coconut milk work?
This looks delicious! I have some cod filets in the freezer. Would they work well in this recipe? They are a thicker cut so any adjustments? Thank you. I also plan to make your salmon patties recipe. I made similar ones in the skillet with my mom…family favorite. She used cracker crumbs.
Can I use whole milk instead of heavy cream for the sauce?
Hi!
Yes, milk is definitely okay to use, but the sauce won’t be as creamy.