Skillet Tilapia with Lemon Cream Sauce

For the Fish

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 fillets tilapia (skinless)
  • salt and black pepper to taste
  • chopped fresh parsley (for garnish)

For the Lemon Cream Sauce

Ingredients

  • 2 tbsp butter (divided)
  • 3 cloves of garlic (minced)
  • ½ cup low sodium chicken broth (or dry white wine)
  • ¼ cup heavy cream
  • ½ lemon juiced
  • salt and black pepper to taste
  • ½ tsp corn starch

Instructions

  1. Set a skillet over medium heat; heat up oil and 1 tablespoon butter.
  2. Season fish with salt and pepper and add to skillet; cook for 3 minutes per side.
  3. Remove fish from skillet and set aside.
  4. Add 1 tablespoon butter to the same skillet and melt over medium-high heat.
  5. Stir in garlic and cook for 20 seconds.
  6. Slowly whisk in chicken broth and cook for 4 minutes, or until reduced by 1/3.
  7. Reduce heat to medium-low and add remaining butter.
  8. Slowly whisk in heavy cream.
  9. Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.
  10. Season with salt and pepper; taste the sauce and adjust accordingly.
  11. Remove from heat.
  12. Pour sauce over fish, or add fish to the skillet; garnish with parsley, and serve.

Food Groups

Meal