Description
This Tilapia with Lemon Herb Butter Pan Sauce recipe delivers a quick and flavorful seafood dish perfect for a light dinner. Tender tilapia fillets are pan-fried to a golden crisp, then simmered in a vibrant lemon-infused butter sauce with fresh herbs for an aromatic finish.
Ingredients
Scale
Fish
- 2 tilapia fillets
Coating
- 1/4 cup flour (or more as needed for dredging)
- Salt and pepper to taste
Sauce and Cooking
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 ounces chicken broth or water
- Juice of 1/2 lemon
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
Instructions
- Chop herbs: Finely chop the fresh dill, parsley, and oregano to prepare for the sauce.
- Season fish: Sprinkle salt and pepper evenly on both sides of each tilapia fillet to enhance the flavor.
- Prepare dredging station: Pour flour onto a plate to coat the fish.
- Heat skillet: Place olive oil and butter in a skillet over medium-high heat until the butter melts and the mixture is hot but not smoking.
- Dredge and cook fish: Lightly coat each tilapia fillet with flour, shaking off excess, then carefully place them in the hot skillet. Cook for 3 minutes on each side until golden brown and cooked through.
- Make pan sauce: Pour chicken broth (or water), lemon juice, and chopped herbs into the skillet. Let the mixture cook for about 5 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
- Serve: Plate the tilapia fillets and spoon the lemon herb butter sauce over the top. Serve immediately for best flavor and texture.
Notes
- Use gluten-free flour to make this recipe gluten-free if needed.
- Adjust the amount of lemon juice according to your taste preference for acidity.
- Chicken broth can be substituted with vegetable broth for a lighter option.
- A non-stick skillet works best to prevent the fish from sticking during cooking.
- For extra crispiness, pat the fish dry before dredging in flour.
