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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 favorite fish to prepare because of its versatility and how well it pairs with fresh flavors like lemon, garlic, and parsley. This recipe will show you how to pan-sear tilapia easily and quickly, infusing it with a creamy, rich flavor. It’s truly the best way to cook tilapia fillets.
This simple method is also perfect for a quick weeknight meal because it’s done in about 20 minutes. Serve it with the creamy lemon sauce and fresh veggies for a completely satisfying dish.
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, a mild white fish, has gained popularity in culinary circles due to its high protein content and delightful flavor. When fresh, tilapia boasts a sweet and fresh 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.
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.
- Tilapia fillets – I use four thawed filets. If tilapia is not available, any mild white fish like cod or haddock will work similarly.
- Salt and 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.
- 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.
- Fresh lemon juice – Adds brightness and acidity to balance the creamy elements.
- 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, your 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 complete this fried tilapia dinner, pair it with a crisp salad, fresh roasted veggies, and fluffy rice.
- To perfectly complement the tilapia, add a refreshing kani salad or a hearty roasted vegetable salad.
- 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.
More Tilapia Recipes
- One Pan Risotto with Garlic Herb Tilapia
- Mediterranean Style Baked Tilapia
- Fish Tacos
- Garlic Butter Oven Baked Tilapia
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Pan Fried Tilapia
Ingredients
For the Fish
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 skinless tilapia fillets
- salt,, to taste
- 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,, to taste
- 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.
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 amazing! My husband the seafood-hater said this was one of the best things we’ve eaten in the last few months. Easy to do, and fabulous taste! We want to eat more fish, and we’ve been unable to flavor our tilapia nicely before. Granted, there is a lot of butter and cream, but spread out over 4 servings, it’s not too bad. This one will be in our permanent cookbook. 🙂
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
So delicious! I added some dill to the sauce with the lemon juice because I love the flavor of lemon, garlic, and dill with fish. Served with egg noodles to pour some sauce over, and some roasted broccoli. Delicious springtime meal!
I’m very glad you enjoyed it! Thank you so much! 🙂
I was looking for a recipe to make and found this!!!! I was a little skeptical in the beginning because I thought it would lack flavor. Boy was I WRONG!!!! This dish is amazing and easy to make. The best part is that it was quick and painless. I would I could give it 10 stars!!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Very delicious! And the cream sauce is amazing… I will definitely cook this again!
Thank YOU! I’m very glad you enjoyed it! 🙂
I have searched for this cream sauce recipe for over a decade having been served with it over halibut in a 5 star restaurant. Many trials with almondine variations only lead to disappointment. Thank you. Thank you. Thank you. It works on any fish. I cooked tried it according to the recipe exactly and then breaded whitefish. I owe you big.
That’s great! I am very glad you enjoyed it! Thank YOU!!! 🙂
OMG … so good. I didn’t have parsley so I added a little chopped spinach ( I had the frozen kind that comes in little blocks and shaved some off because it was still frozen ) and added it to the broth that was reducing and continued the recipe as is. My husband loved it !!! Raved about it to our daughter and I sent her the recipe…. Thank you :0)
So good!! My wife and kids loved it! I was literally licking the plate to get all the sauce off of it at the end, and my wife said the sauce was “better than ice cream.” This was the second time I made this recipe, and I can honestly say it’s my favorite fish recipe. Thank you!!
That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Excellent ! and so easy and quick to
Prepare. Definitely a keeper
I am very glad you enjoyed it! Thank YOU! 🙂
Excellent! This was so easy and I also added a little paprika for color as well. Delicious and simple. My guests loved it. I served this with wild rice and green beans. A big hit and I will definitely serve this dish again.
I am very glad you enjoyed it! Thank YOU! 🙂
This was delicious and my kids loved it too. I served with Sautéed kale and mashed potatoes.
The sauce was so yummy I plan to double it next time. I used a little less lemon juice and added lemon zest. I can’t thank you enough for such a wonderful recipe.
Too easy for such great flavor! I loved how simple and quick this was to prepare, and how delicious it was to eat. Definitely going in the rotation!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
We have quite a bit of walleye in the freezer from summer fishing. I was looking for some different ways to use it up and tried this recipe this week. Wow! Delicious! I did take the advice of some of the other reviewers and reduced the fresh lemon juice to 1 tablespoon, which was perfect for us. I also thought the amount of cream was perfect- enough to make it a rich tasting dish but still felt light. I served with steamed green beans and a rice pilaf. When we run out of fish, I will have to buy more to keep this dinner in our regular rotation. Thanks for sharing the recipe.
This was all that I hoped for! I read the comments and cut back on the lemon juice and it came out perfect!!!!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Everything was perfect! Didn’t change a thing. Husband really enjoyed and we will have again, I’m sure! Thank you for sharing!
That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Visited my son in Florida recently and we made this together. It was amazing. I’m actually making it right now 🥰