Pan-Seared Tilapia with Brown Butter and Lemon
Ingredients
- 4 fillets (6 oz each)tilapia fillets (skin-on or skinless)
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 4 tablespoonsbutter
- 2lemon
- ¼ cupfresh parsley
- 2 clovesgarlic
Prep
- 01
Mince 2 cloves garlic.
- 02
Chop approximately 1/4 cup fresh parsley.
Method
- 01
Pat the tilapia fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Pour the flour into a shallow bowl and dredge each fillet on both sides, shaking off excess.
- 03
Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming.
- 04
Working in two batches if needed, place the fillets in the skillet and cook for 3 to 4 minutes per side, until golden and cooked through. Transfer to a warm plate.
- 05
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook over medium heat for 1 to 2 minutes, swirling often, until the butter turns golden brown and smells nutty.
- 06
Squeeze the juice from both lemons into the brown butter and stir. Pour the brown butter sauce over the fillets.
- 07
Garnish with chopped parsley and serve immediately with rice or roasted vegetables.
Spice Tips
For warmth, add a pinch of cayenne pepper to the flour dredge or a sprinkle of red pepper flakes to the brown butter. A dash of white wine (2 to 3 tablespoons) stirred into the butter sauce adds brightness and depth.
Tilapia is delicate and cooks fast—watch carefully to avoid overdrying. Brown butter can turn from golden to burnt in seconds, so stay attentive in step 5. Pairs beautifully with simple sides like jasmine rice or roasted broccoli.