Pan-Fried Tilapia with Lemon Garlic Cream Sauce Recipe
A simple and elegant pan-fried tilapia recipe featuring tender fish fillets cooked in olive oil and butter, complemented by a creamy garlic-lemon sauce made with chicken broth, heavy cream, and fresh lemon juice. Perfect for a quick and flavorful meal garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Fish
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 skinless tilapia fillets
- Salt and freshly ground black pepper (to taste)
- Chopped fresh parsley (for garnish)
Sauce
- 2 tablespoons butter (divided)
- 3 cloves garlic (minced)
- ½ cup low sodium chicken broth (or dry white wine)
- ¼ cup heavy cream
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper (to taste)
Instructions
- Heat the skillet: Set a skillet over medium heat; add 1 tablespoon olive oil and 1 tablespoon butter and heat until melted and shimmering.
- Cook the fish: Season the tilapia fillets with salt and freshly ground black pepper. Place them in the hot skillet and cook for about 3 minutes on each side until the fish is opaque and flakes easily. Remove the cooked fillets from the skillet and set aside.
- Prepare the garlic butter: Add 1 tablespoon butter to the same skillet over medium-high heat. Stir in the minced garlic and cook for about 15 seconds until fragrant, being careful not to burn it.
- Make the sauce base: Slowly whisk in the low sodium chicken broth and cook for about 4 minutes, allowing the liquid to reduce by approximately one third.
- Add cream and lemon: Reduce the heat to medium-low and add the remaining butter. Slowly whisk in the heavy cream to combine smoothly, then add the fresh lemon juice while continuing to whisk to prevent curdling.
- Season the sauce: Season the sauce with salt and freshly ground black pepper, then taste and adjust the seasoning as needed.
- Finish off the sauce: Remove the skillet from heat to prevent overcooking the cream sauce.
- Serve the fish: Pour the creamy garlic-lemon sauce over the cooked tilapia fillets, or return the fish to the skillet and spoon the sauce over them evenly.
- Garnish and enjoy: Sprinkle freshly chopped parsley on top for a fresh finish and serve immediately.
Notes
- For a wine-free version, use low sodium chicken broth as the liquid base.
- Ensure the skillet is hot enough before adding fish for a nice sear but avoid burning the butter or garlic.
- Whisk the cream constantly when adding to the broth to prevent curdling.
- Tilapia cooks quickly, so watch closely to avoid overcooking which can dry out the fish.
- This dish pairs well with steamed vegetables, rice, or a light salad.
Keywords: pan fried tilapia, garlic lemon sauce, easy fish recipe, quick seafood, creamy tilapia, skillet fish
