It’s all about the sauce in this recipe! The lemon and garlic flavors shine through in this one-pan dish and pair perfectly with the flaky, tender fish. On a busy evening, this fish recipe is ready in about 15 minutes because the fish cooks up super quick, plus clean up is a breeze with only one pan. No one wants to spend the evening cleaning up a lot of dishes in the summer. Serve with a salad and an easy veggie, such as steamed broccoli to round out the meal.
Ingredients
4-6 tilapia filets
Milk for soaking the fish
1 Tbsp. extra virgin oil
1 Tbsp. butter
Salt and pepper to taste
1 shallot, minced
3 cloves garlic, minced
2 Tbsp. fresh lemon juice
2 cups white wine
1 tsp. lemon zest
2 Tbsp. butter, divided
1/4 cup cream
Chopped fresh parsley for garnish
Instructions
Soak the tilapia in milk to remove any fishy odor or taste. Drain and rinse well; then, pat dry.
Season the fish with salt and pepper on both sides. In a large skillet, heat the olive oil and butter until the butter is melted.
Saute the shallot and garlic for about 30 seconds.
Add the lemon juice, lemon zest and white wine. Stir to combine.
Whisk in the cream and stir until bubbly.
Add the rest of the butter and stir until melted. Add the fish and cook until opaque. Garnish with fresh, chopped parsley and lemon slices before serving.
Tilapia with White Wine Lemon Sauce
Equipment
- 1 large bowl or casserole dish for soaking fish
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 colander
- 1 large frying pan
- 1 whisk
- 1 fish spatula
- 1 Large spoon
Ingredients
- 4-6 tilapia filets
- Milk for soaking the fish
- 1 Tbsp. extra virgin oil
- 1 Tbsp. butter
- Salt and pepper to taste
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 Tbsp. fresh lemon juice
- 2 cups white wine
- 1 tsp. lemon zest
- 2 Tbsp. butter, divided
- 1/4 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Soak the tilapia in milk to remove any fishy odor or taste. Drain and rinse well; then, pat dry.
- Season the fish with salt and pepper on both sides.
- In a large skillet, heat the olive oil and butter until the butter is melted.
- Saute the shallot and garlic for about 30 seconds.
- Add the lemon juice, lemon zest and white wine. Stir to combine.
- Whisk in the cream and stir until bubbly.
- Add the rest of the butter and stir until melted.
- Add the fish and cook until opaque.
- Garnish with fresh, chopped parsley and lemon slices before serving.
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