Cooked to perfection, this delicious pan fried tilapia with creamy lemon butter sauce is flaky, tender, and ready in just 20 minutes!
Servings : 4
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
For the Fish
1tablespoonolive oil
1tablespoonbutter
4 skinless tilapia fillets
salt,to taste
pepper,to taste
chopped fresh parsley,for garnish
For the Lemon Cream Sauce
2tablespoonsbutter,divided
3clovesgarlic,minced
½cuplow sodium chicken broth,or dry white wine
¼cupheavy cream
2tablespoonsfresh 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.
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.