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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.
One word review: YUM
Thank YOU! 🙂
Can this just be baked in the sauce (kind of Ike your lemon garlic baked tilapia)? If so how long? Thanks
Hi!
I’ve not tested this in the oven only because of my concern that the lemon juice might cause the sauce to curdle. If you bake it in the oven, consider adding the lemon juice afterward for best (safe) results. 😊
This was great, and super easy. After I removed the fish from the pan, I added 1/2 cup sunflower seed kernels and fried them in the remaining oil, scraping up the remaining fish bits along with it. I then removed them and placed them with the fish, and continued the recipe as written. At the end, I put the seeds and fish into the sauce and lightly broke up the fish, and then served over baked potatoes. My daughter and I are NOT fish eaters, but even we both loved it!
Delicious! I added some Old Bay as well. I doubled the recipe for our large family. This will be part of my regular dinner rotation!
Y husband loved this, he said it was the best sauce I had ever made. This is my keeper recipe for Tilapia. Thanks so much. We used the sauce for the Normandy Blend veggies I made.
This sauce was so delicious along with the fish! We also poured some on our side of Israeli Couscous. 😋 It’s a keeper!
Shut the front door!!!!! This tastes like something you would get at a high end restaurant. It was off the chain, loved it will be making this every week❤️
It’s delicious! I used half wine, half, chicken broth and followed the rest as written. Only complaint I got was not enough sauce, so I would double it next time. Thanks for the recipe.
We don’t have fresh tilapia filets here so we have to buy whole frozen tilapia. So we can’t make it quickly but I think this sounds suitable for a Sunday dinner.
Can I make the sauce ahead of time and reheat it?
Sure. When reheating it, use a skillet and reheat the sauce over low heat while constantly whisking it to prevent curdling. You may need to add a pat of butter (while reheating) to make it creamier.
This was delicious! I followed the directions exactly but used coconut cream instead of whipping cream for to dairy issues. And I was cooking for only two, so made 2 fish filets but all the sauce. I spinner the extra on some asparagus I roasted in the oven and the whole plate was lemony, creamy and delicious.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂