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Tilapia with White Wine Lemon Sauce

Cooking with fresh ingredients always produces the best results. This Tilapia with White Wine Lemon Sauce is quick and easy enough for a weeknight, but also special enough to serve to guests. Place the fish on a platter and spoon the sauce over the top along with fresh lemon slices. Garnish with some chopped parsley for some color.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Course

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.