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Tilapia with Lemon-Garlic Sauce
15 minutes
Main Dish
0 of 1
4(1)
serving size: 1 fillet and about 2 tablespoons sauce
290 cal/serving
Cooking Light
Ingredients
  1. 24oz (680.4goz → g) Tilapia
  2. 1/4tsp (≈1.5gestimated from: Salt, table [tsp]) Salt
  3. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  4. 3tbsp (≈23.4gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, Quick-Mixing (such as Wondra)
  5. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted divided
  6. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  7. 1tbsp (≈8.5gestimated from: Garlic, raw [cup]) Garlic minced
  8. 1/3cups (≈78.4gestimated from: Alcoholic beverage, wine, table, white [fl oz]) White Wine, dry
  9. 1/3cups (≈80gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  10. 2tbsp (≈7.6gestimated from: Parsley, fresh [tbsp]) Parsley, Flat-Leaf chopped
  11. 1tbsp (≈15.3gestimated from: Lemon juice, raw [cup]) Lemon Juice
Steps
  1. 1 Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour.
  2. 2 Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
  3. 3 Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice. Serve fish with sauce.
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