Description
Delicate tilapia fillets pan-fried until crispy, served with a vibrant garlic lemon butter sauce—perfect for a quick, elegant dinner.
Ingredients
- 4 tilapia fillets (about 6 oz each), patted dry
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tablespoons)
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves (optional)
- 1/4 cup low-sodium chicken broth or white wine
- Lemon wedges, for serving
Instructions
- Season tilapia fillets on both sides with salt and pepper.
- Place flour on a shallow plate. Dredge each fillet lightly in flour, shaking off excess.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add tilapia fillets to the skillet, cooking 3–4 minutes per side until golden-brown and crispy. Transfer to a warm plate and tent with foil.
- Reduce heat to medium and add butter to the pan. Once melted, stir in garlic and sauté 30 seconds until fragrant, careful not to brown.
- Add lemon juice, lemon zest, and broth or wine. Scrape up any browned bits from the pan and simmer for 1–2 minutes until sauce slightly thickens.
- Stir in chopped parsley and thyme (if using). Season to taste with salt and pepper.
- Return tilapia to the pan, spooning sauce over each fillet to rewarm, about 1 minute.
- Serve immediately, drizzled with sauce and lemon wedges on the side.
Notes
- For extra crispiness, let the floured fillets rest for 5 minutes before cooking.
- Substitute tilapia with cod or sole if preferred.
- Make it dairy-free by using olive oil instead of butter.
- Leftover sauce can be spooned over rice or vegetables.
- Ensure skillet isn’t overcrowded; cook in batches if needed for best browning.